RU2328947C1 - Method for producing special tinned food "potato soup with sprat" (options) - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: tinned food is produced by cutting, blanching and blending the onions and potatoes; blanching and blending carrot; frosting and blending spring onion and the dill greens; blending the sprat sirloin. After that, mixing of the said components with drinking water, melted butter, sodium chloride and the carbon dioxide extracts of the specified micromycete biomass and the black bitter pepper and bay leaf is performed; packing the produced mixture into the aluminum tubes, sealing and sterilisation.

EFFECT: tinned food for space feeding has improved assimilability as compared to analogue dish.

41 cl

Description

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

A known method of producing a culinary dish "Potato Soup with Sprat", involving the preparation of recipe components, cutting and sautéing green onions in vegetable oil, cutting carrots, onions and potatoes, chopping dill, bringing drinking water to a boil, adding carrots and onions to it onions, boil for 10-15 minutes, add potatoes, cook until cooked, add 10 minutes before the end of cooking the salted sprat fillet and, after boiling, green onions, salt and spices and sprinkle with herbs Kropa to obtain finished dishes (EE Sungurova Feast - M .: Physiotherapy 1994, s.401).

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

This result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens dill, chopping fillet of salted sprats on a top, mixing the above components with drinking water, ghee, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium catenul atum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping salted sprat fillet on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of Pythium colo micromycete biomass ratum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium grac ile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of Pythium irre micromycete biomass gulare, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping salted sprat fillet on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium ulti mum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium insi diosum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and dill greens, chopping salted sprat fillet on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of Saprolegnia micromycete biomass parasitica, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride 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:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride 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:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and dill greens, chopping salted sprat fillet on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46,847,4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and dill greens, chopping salted sprat fillet on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride 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:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose potato and sprat soup canning production method involves preparing recipe components, cutting, blanching and chopping onions and potatoes, carrot blanching and chopping, freezing and chopping green onions and greens of dill, chopping fillet of salted sprats on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared onions and potatoes are cut, blanched and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared green onions and dill greens are subjected to freezing, preferably slow, and chopped in a spinning top. The prepared fillet of salted sprats is ground on a spinning top. The listed components are mixed with drinking water, ghee, sodium chloride and CO ₂ -extracts of one of the biomass, black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except drinking water 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 micromycete biomass from the options provided by the method, 5.8 · 10 ⁴ and for the control product 5 · 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 the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping green onions and dill greens, chopping salted sprat fillet on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium catenulatum, black pepper and bay leaf, packing this mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping green onions and dill greens on a spinning top, chopping salted sprat fillet on a spinning top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, black pepper and bay leaf, packaging obtained mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping green onions and dill greens on a spinning top, chopping salted sprat fillet on a spinning top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium gracile, black pepper and bay leaf, packing obtained the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping green onions and dill greens, chopping salted sprat fillet on a top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing obtaining hydrochloric mixture in aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 5. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping green onions and dill greens, chopping salted sprat fillet on a top, mixing the above components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium ultimum, black pepper and bay leaf, packing obtained the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping green onions and dill greens, chopping salted sprat fillet on a top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing obtaining hydrochloric mixture in aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 7. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping green onions and dill greens on a spinning top, chopping salted sprat fillet on a spinning top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing floor ennoy mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping green onions and dill greens on a spinning top, chopping salted sprat fillet on a spinning top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing poluch frit in aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping green onions and dill greens, chopping salted sprat fillet on a top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing poluch frit in aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 10. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping green onions and dill greens, chopping salted sprat fillet on a top, mixing the above components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing received the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping green onions and dill greens on a spinning top, chopping salted sprat fillet on a spinning top, mixing the listed components with drinking water, ghee, table salt and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing this mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 12. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping green onions and dill greens on a spinning top, chopping salted sprat fillet on a spinning top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing floor chennoy mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 13. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping green onions and dill greens, chopping salted sprat fillet on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the floor the learned mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping green onions and dill greens, chopping salted sprat fillet on a top, mixing the listed components with drinking water, ghee, table salt and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the floor chennogo mixture in aluminum tubes, sealing and sterilization at the following consumption of components, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 15. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping green onions and dill greens, chopping salted sprat fillet on a top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing floor chennoy mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping green onions and dill greens, chopping salted sprat fillet on a top, mixing the listed components with drinking water, ghee, table salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the floor chennogo mixture in aluminum tubes, sealing and sterilization at the following consumption of components, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping green onions and dill greens on a spinning top, chopping salted sprat fillet on a spinning top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing poluch frit in aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 18. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping green onions and dill greens, chopping salted sprat fillet on a top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, for packing Scientists mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 19. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping green onions and dill greens on a spinning top, chopping salted sprat fillet on a spinning top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing floor ennoy mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 20. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping dill green onions and greens, chopping salted sprat fillet on a top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing poluch frit in aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping dill green onions and greens, chopping salted sprat fillet on a spinning top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing floor ennoy mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 22. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping green onions and dill greens, chopping salted sprat fillet on a top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing floor chennoy mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping green onions and dill greens, chopping salted sprat fillet on a top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing poluch frit in aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 24. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping green onions and dill greens, chopping salted sprat fillet on a top, mixing the listed components with drinking water, ghee, table salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing received the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 25. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping dill green onions and greens, chopping salted sprat fillet on a spinning top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing floor chennoy mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 26. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping green onions and dill greens on a spinning top, chopping salted sprat fillet on a spinning top, mixing the listed components with drinking water, ghee, table salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing received the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping dill green onions and greens, chopping salted sprat fillet on a top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing floor ennoy mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 28. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping dill green onions and greens, chopping salted sprat fillet on a top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the floor the learned mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping dill green onions and greens, chopping salted sprat fillet on a top, mixing the listed components with drinking water, ghee, table salt and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing this mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping green onions and dill greens, chopping salted sprat fillet on a top, mixing the listed components with drinking water, ghee, table salt and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the floor the learned mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping dill green onions and greens, chopping salted sprat fillet on a spinning top, mixing the listed components with drinking water, ghee, table salt and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the floor chennogo mixture in aluminum tubes, sealing and sterilization at the following consumption of components, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping dill green onions and greens, chopping salted sprat fillet on a top, mixing the listed components with drinking water, ghee, table salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the floor chennogo mixture in aluminum tubes, sealing and sterilization at the following consumption of components, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping green onions and dill greens on a spinning top, chopping salted sprat fillet on a spinning top, mixing the above components with drinking water, ghee, table salt and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the floor chennogo mixture in aluminum tubes, sealing and sterilization at the following consumption of components, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 34. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping dill green onions and greens, chopping salted sprat fillet on a spinning top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing floor ennoy mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping dill green onions and greens, chopping salted sprat fillet on a top, mixing the listed components with drinking water, ghee, table salt and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the floor chennogo mixture in aluminum tubes, sealing and sterilization at the following consumption of components, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 36. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping dill green onions and greens, chopping salted sprat fillet on a spinning top, mixing the listed components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the floor chennogo mixture in aluminum tubes, sealing and sterilization at the following consumption of components, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping dill green onions and greens, chopping salted sprat fillet on a top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing floor ennoy mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 38. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping dill green onions and greens, chopping salted sprat fillet on a spinning top, mixing the listed components with drinking water, ghee, table salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing this mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping green onions and dill greens, chopping salted sprat fillet on a top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing poluch frit in aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and potatoes on a spinning top, blanching and chopping carrots on a top, freezing and chopping dill green onions and greens, chopping salted sprat fillet on a top, mixing these components with the drinking water, melted butter, common salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, for packing Scientists mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and potatoes on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping dill green onions and greens, chopping salted sprat fillet on a spinning top, mixing the above components with drinking water, ghee, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: salted sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000.