RU2324404C1 - Production method of purpose-made cans "paelya" (variants) - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: cooking process of cans "Paelya" includes cutting, roasting in melted butter, and grinder particle size reduction of poultry, beef, pork, and skinned fish fillet. It also includes cutting, sautéing in melted butter, and grinder particle size reduction of onion and pepper, freezing, and grinder particle size reduction of fresh green peas, estragon, parsley, and dill, boiling till double size and grinder particle size reduction of rice. Then all components are mixed with equal amount of fish and bone soup, lemon juice, tomato paste, salt, and CO₂-extract of myxomycetes and black pepper biomass. Then the mix should be packed in aluminum tubes, pressure-sealed and sterilized.

EFFECT: space food cans provide high assimilability.

41 cl

Description

A group of inventions relates to the production technology of canned food for space nutrition.

A known method of obtaining a culinary dish "Paella", involving the preparation of recipe components, mixing beef bones and fish fish waste, pouring them with salted drinking water, adding soup greens, boiling over low heat and filtering to obtain the broth, cutting and melting part of the bacon and mixing it with a portion of vegetable oil, cutting, rubbing with table salt, frying in the resulting mixture and stewing chicken until ready in drinking water, cutting, frying in the resulting mixture and stewing with added drinks water, salt and pepper of beef and pork, cutting and co-frying the remaining portion of bacon, onions and vegetable pepper, cooking fresh grain of green peas, cutting, sprinkling with lemon juice and stewing the remaining portion of vegetable oil of skinned fish fillet, chopping sage greens , cutting tomatoes, mixing rice, onions and vegetable pepper, simmering over very low heat for 5 minutes, adding part of the broth, salt and pepper, cooking until the rice swells, adding the remaining part of the broth, tomatoes, both shkurennogo fish fillets, chicken, beef and pork, cooked for 10 minutes, the addition of green peas and sage green and held for 5 minutes in a warm oven to give the finished dish (EE Sungurova A feast for the whole world. - M.: Physical Education and Sports, 1994, p.146-147).

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 Paella special-purpose canning method involves preparing recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping on top onions and vegetable peppers, freezing and chopping fresh green peas and sage greens, parsley and dill on a top, cooking until double mass increase and chopping in a top ca, mixing the listed components with equal amounts of fish and bone broth, lemon juice, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium catenulatum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

Chicken 157.23 Beef 88.58-91.15 Pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 Rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 Salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper, packing the resulting mixture into aluminum tubes at the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method involves preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and grinding in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and grinding in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and grinding in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and grinding in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Paella special-purpose canning method provides for the preparation of recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and grinding in a top onions and vegetable peppers, freezing and grinding on a top fresh grain of green peas and herbs of sage, parsley and dill, cooking until double the mass and grinding on top Isa, mixing these components with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 fish and bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared chicken, beef, pork and skinless fish fillet are cut, fried in ghee and chopped in a spinning top. Prepared onions and vegetable pepper are chopped, sautéed in ghee and chopped in a spinning top. Prepared fresh grain of green peas and herbs of medicinal sage, parsley and dill are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared rice is boiled until a twofold increase in mass and crushed on top. The listed components are mixed with equal amounts of fish and bone broth, lemon juice, tomato paste, sodium chloride and CO ₂ extracts of one of the biomass and black bitter pepper provided for by the embodiments of the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except fish and bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. When using tomato paste with a solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to an experimental product, regardless of the choice of CO ₂ -extract of biomass of micromycete from 11.3 · 10 ⁴ provided for by the process variants, and 8.6 · 10 ⁴ for the control product, respectively.

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

Claims (41)

1. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on top a fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components in equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 2. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components in equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 3. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components in equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 4. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components in equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth 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, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components in equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 6. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components in equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 7. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components in equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for producing canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components in equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 9. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components in equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth 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, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 11. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 12. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth 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, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella verticillata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 14. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 15. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella polycephala and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth 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, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 17. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella indohii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 18. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycetes Mortierella sepedonioides and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 19. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 20. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella humilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 21. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 22. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 24. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 25. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth 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, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 27. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 28. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 29. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 30. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 32. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 33. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 34. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ extracts of biomass micromycete Mortierella gemmifera and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 35. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in ghee and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of black bitter pepper 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella parvispora and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth 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, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ extract of black bitter pepper 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 38. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth 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, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of black bitter pepper 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 40. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of biomass micromycetes Mortierella nantahalensis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of black bitter pepper 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization. 41. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken, beef, pork and skinless fish fillet on top, cutting, sautéing in melted butter and chopping onion and vegetable pepper, freezing and grinding on a top fresh grain of green peas and green sage, parsley and dill, cooking to double the weight and grinding on a top of rice, mixing the listed components s with equal amounts of fish and bone broth, lemon juice, tomato paste, table salt and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 157.23 beef 88.58-91.15 pork 75.77-95.29 skinned fish fillet 78.62 melted butter 44.03 rice 166.67 onion 58.87-59.62 vegetable pepper 119.34 green pea 10.28 herbs of medicinal sage 5.9 parsley 9.83 dill greens 9.83 lemon juice 12.58 tomato paste 30% 20.96 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.015 fish and bone broth before the release of the target product 1000, sealing and sterilization.