RU2328889C1 - Method for producing special tinned food "guiuvech" (options) - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: tinned food is produced by cutting, roasting in the melted butter and blending mutton in a mincer. Onions are cut, browned in the melted butter and blended in a mincer; vegetable pepper, potato and chili pepper are blanched and blended in a mincer. Fresh green peas, string beans and parsley greens are frosted and blended in a mincer. The said components are mixed with the bony broth, sodium chloride and carbon dioxide extracts of the specified micromycete biomass and Cayenne pepper. The obtained mixture is packed into the aluminum tubes, sealed and sterilised.

EFFECT: tinned food has improved assimilability from 8,1 · 10⁴ to 13,1 ·10⁴.

41 cl

Description

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

A known method of obtaining a culinary dish "Guyuche", providing for the preparation of recipe components, cutting vegetable pepper, potatoes, green beans and chilli, chopping parsley, cutting and co-frying until half cooked in vegetable oil with the addition of salt and red hot mutton and onion , adding green peas, potatoes, vegetable pepper, chili, green beans, parsley and hot drinking water and stewing in the oven until cooked to get the finished dish (Linde G., Knoblo X. The, Bon Appetit - M .: Food Industry 1971, p.10).

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 producing canned food “Guyuche” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping mutton, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping a top of vegetable pepper, potato and chili, freezing and grinding on a top a fresh grain of green peas, green beans and parsley, mixing the above components with bone broth, cook oh salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of the biomass of micromycete Pythium coloratum and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook with salt and CO ₂ -extracts of the biomass of micromycete Pythium gracile and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Pythium irregulare and red hot pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook with salt and CO ₂ -extracts of the biomass of micromycete Pythium ultimum and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook with salt and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella alpha and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of red hot pepper 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a spinning top of vegetable pepper, potato and chili, freezing and grinding on a top a fresh grain of green peas, green beans and parsley, mixing the listed ingredients with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella elongata and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella bainieri and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a spinning top of vegetable pepper, potato and chili, freezing and grinding on a top a fresh grain of green peas, green beans and parsley, mixing the listed ingredients with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella exigua and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a spinning top of vegetable pepper, potato and chili, freezing and grinding on a top a fresh grain of green peas, green beans and parsley, mixing the listed ingredients with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella verticillata and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella polycephala and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of red hot pepper 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella indohii and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a spinning top of vegetable pepper, potato and chili, freezing and grinding on a top a fresh grain of green peas, green beans and parsley, mixing the listed ingredients with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella humilis and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella globulifera and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella zychae and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of red hot pepper 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella reticulata and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella parvispora and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping mutton, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ extract of red hot pepper 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Red hot pepper CO ₂ extract 0,025 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 producing canned food “Guyuchev” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing these components with bone broth, cook salt and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Red hot pepper CO ₂ extract 0,025 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 mutton is cut, fried in ghee and crushed in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared vegetable peppers, potatoes and chilli are cut, blanched and chopped in a spinning top. Prepared fresh grain of green peas, green beans and parsley are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with bone broth, sodium chloride and CO ₂ -extracts of one of the biomass and red hot pepper 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. The minimum consumption of lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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, 13.1 · 10 ⁴ and for the control product 8.1 · 10 ⁴ respectively.

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

Claims (41)

1. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and crushing to grains gyroscope fresh green peas, green beans and parsley, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass E romitseta Pythium catenulatum and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and crushing to grains gyroscope fresh green peas, green beans and parsley, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass E Pythium coloratum romitseta and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and crushing to grains gyroscope fresh green peas, green beans and parsley, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass E romitseta Pythium gracile and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and crushing to grains gyroscope fresh green peas, green beans and parsley, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass E romitseta Pythium irregulare and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and crushing to grains gyroscope fresh green peas, green beans and parsley, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass E romitseta Pythium ultimum and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and crushing to grains gyroscope fresh green peas, green beans and parsley, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass E romitseta Pythium insidiosum and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and crushing to grains gyroscope fresh green peas, green beans and parsley, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass E romitseta Saprolegnia parasitica and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Red hot pepper CO ₂ extract 0,025 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 recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and crushing to grains gyroscope fresh green peas, green beans and parsley, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass E romitseta Mortierella alpina and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Red hot pepper CO ₂ extract 0,025 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and crushing to grains gyroscope fresh green peas, green beans and parsley, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass E romitseta Mortierella elongata, and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Red hot pepper CO ₂ extract 0,025 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella bainieri and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella exigua and hot red pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella minutissima and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Red hot pepper CO ₂ extract 0,025 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella verticillata and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella hygrophila and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella polycephala and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Red hot pepper CO ₂ extract 0,025 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 lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella globalpina and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Red hot pepper CO ₂ extract 0,025 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi Kromitseta Mortierella indohii and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Red hot pepper CO ₂ extract 0,025 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella sepedonioides and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Red hot pepper CO ₂ extract 0,025 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella lignicola and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for producing canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella humilis and hot red pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella alliaceae and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella strangulata and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella pusilla and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella gracilis and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella globulifera and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Red hot pepper CO ₂ extract 0,025 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 lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella jenkinii and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Red hot pepper CO ₂ extract 0,025 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 lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella dichotoma and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Red hot pepper CO ₂ extract 0,025 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 lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella sclerotiella and hot red pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Red hot pepper CO ₂ extract 0,025 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 lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella zychae and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Red hot pepper CO ₂ extract 0,025 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 recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella marburgensis and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella beljakovae and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Red hot pepper CO ₂ extract 0,025 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 lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella sarnyensis and hot red pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Red hot pepper CO ₂ extract 0,025 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 lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella nigrescens and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Red hot pepper CO ₂ extract 0,025 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 lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella gemmifera and hot red pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Red hot pepper CO ₂ extract 0,025 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 lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella reticulata and hot red pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Red hot pepper CO ₂ extract 0,025 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 lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella parvispora and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella pulchella and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella gamsii and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Red hot pepper CO ₂ extract 0,025 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 lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella spinosa and hot red pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella nantahalensis and hot red pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Red hot pepper CO ₂ extract 0,025 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 lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potatoes and chili, freezing and chopping fresh green peas, green beans and parsley on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass mi kromitseta Mortierella spinosa var. sterilis and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 2308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Red hot pepper CO ₂ extract 0,025 bone broth before the release of the target product 1000, sealing and sterilization.