RU2328142C1 - Preparation method of preserves "stewed tongue" special purposed (variants) - Google Patents

Abstract

FIELD: production method of food products.

SUBSTANCE: preserves "Stewed tongue" are prepared with cutting, frying in melted butter and shredding of tongue, cutting, sautéing in melted butter and grating of onion, carrots and celeriac, cutting, blanching and grating of potatoes, freezing and grating of spinach, sautéing in melted butter of wheat flour. Listed components are mixed with bone broth, tomato juice, salt, lemon acid and CO₂- extract of biomass micromicete of stated type, black pepper and laurel leaf. Received mixture is packed in aluminium tubes, sealed and sterilised.

EFFECT: preserves for cosmic feeding have improved digestibility.

41 cl

Description

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

A known method of producing a culinary dish "Braised tongue", which includes preparing the recipe components, frying in the tongue butter, cutting and frying the onions, carrots and celery root in butter, adding wheat flour to them, frying, adding tomato juice, vinegar and tongue , pouring broth, adding table salt, black pepper and bay leaf, simmering over low heat until cooked, separating and cutting the tongue, wiping the remaining portion, combining the listed components and adding mashed potatoes and spinach puree to obtain the finished dish (Sungurova EE Feast all over the world. - M.: Physical education and sports, 1994, p.5).

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

This result is achieved by the fact that the method for the production of canned food "Braised tongue" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on the top of the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, straining wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid minutes and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid the one and CO ₂ extracts of the biomass of micromycete Pythium coloratum, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid the one and CO ₂ extracts of the biomass of micromycete Pythium gracile, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid the one and CO ₂ extracts of the biomass of micromycete Pythium irregulare, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid the one and CO ₂ extracts of the biomass of Pythium ultimum micromycete, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned stewed tongue "special purpose involves the preparation of recipe components, cutting, frying in ghee and grinding on a top of the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid oh and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ extracts of biomass of micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned stewed tongue "special purpose involves the preparation of recipe components, cutting, frying in ghee and grinding on a top of the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid oh and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned stewed tongue "special purpose involves the preparation of recipe components, cutting, frying in ghee and grinding on a top of the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid oh and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ extracts of biomass of micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass of micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002

Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ extracts of biomass of micromycete Mortierella zychae, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella marbaurgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60

celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ extracts of biomass micromycete Mortierella gamsii, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid those and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method involves preparing the recipe, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting , blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid Toy and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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. The prepared tongue is cut, fried in ghee and ground in a spinning top. Prepared onions, carrots and celery root are chopped, sautéed in ghee and wiped. Prepared potatoes are cut, blanched in and wiped. Prepared spinach is subjected to freezing, preferably slow, and wiped. Prepared wheat flour is sautéed in ghee. The listed components are mixed with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ extracts of one of the biomass, black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

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

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 1.3 · 10 ⁵ and for the control product 1 · 10 ^5, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ extracts of Pythiu micromycete biomass m catenulatum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach sautéing in ghee flour mixing these components with the bone broth, tomato juice, sodium chloride, citric acid and CO ₂ extracts of biomass mikromitcetami Pythiu m coloratum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ extracts of Pythiu micromycete biomass m gracile, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Pythium micromycete biomass irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ extracts of Pythiu micromycete biomass m ultimum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach sautéing in ghee flour mixing these components with the bone broth, tomato juice, sodium chloride, citric acid and CO ₂ extracts of biomass mikromitcetami Pythiu m insidiosum, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach sautéing in ghee flour mixing these components with the bone broth, tomato juice, sodium chloride, citric acid and CO ₂ extracts of biomass mikromitcetami Saprol egnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach sautéing in ghee flour mixing these components with the bone broth, tomato juice, sodium chloride, citric acid and CO ₂ extracts of biomass mikromitcetami Mortie rella alpina, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, salt, citric acid and CO ₂ -extracts of Mortie micromycete biomass rella elongata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella bainieri, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella exigua, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella minutissima, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach sautéing in ghee flour mixing these components with the bone broth, tomato juice, sodium chloride, citric acid and CO ₂ extracts of biomass mikromitcetami Morti erella globalpina, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, salt, citric acid and CO ₂ -extracts of Morti micromycete biomass erella sepedonioides, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella lignicola, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, salt, citric acid and CO ₂ -extracts of Morti micromycete biomass erella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, salt, citric acid and CO ₂ -extracts of Morti micromycete biomass erella alliaceae, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella strangulata, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella pusilla, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella gracilis, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, salt, citric acid and CO ₂ -extracts of Morti micromycete biomass erella globulifera, pepper of black bitter and bay leaves, packing the mixture in aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella jenkinii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella dichotoma, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella sclerotiella, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella zychae, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella beljakovae, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella sarnyensis, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella gemmifera, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, salt, citric acid and CO ₂ -extracts of Morti micromycete biomass erella reticulata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella parvispora, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Mortier micromycete biomass ella pulchella, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella gamsii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, salt, citric acid and CO ₂ -extracts of Morti micromycete biomass erella spinosa, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Morti micromycete biomass erella nantahalensis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping the tongue, cutting, sautéing in ghee and rubbing onions, carrots and celery root, cutting, blanching and rubbing potatoes, freezing and rubbing spinach, sautéing wheat flour in ghee, mixing the listed ingredients with bone broth, tomato juice, sodium chloride, citric acid and CO ₂ -extracts of Mortier micromycete biomass ella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 300 melted butter 33.33 onion 78-79 carrot 58.5-60 celery root 62.25-63.25 potatoes 320-337.5 spinach 91.67 tomato juice 41.67 Wheat flour 7.5 salt 11.6 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ extract of black bitter pepper 0.01 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization.