RU2329683C1 - Method of manufacturing special purposed canned food "braised carp with bunching onion and tomatoes" (versions) - Google Patents

Abstract

FIELD: food products, canned food production.

SUBSTANCE: cans are manufactured by cutting, breading in wheat flour, frying in melted butter and mincing carp fillet. Leek is cut, sautéed in melted butter and minced, bunching onion is frozen and minced, garlic is grated and sautéed in melted butter. The above components are mixed with fish broth, tomato paste, table salt and CO₂ extracts of specified micromitset biomass and black pepper. The obtained mix is packed in aluminum tubes, hermetically sealed and sterilised. This allows expanding range of technical means and dishes used in manufacturing of new canned food from known dish, and increasing its digestibility from 1.7 - 10⁵ to 2.3 - 10⁵.

EFFECT: production of canned food with increased digestibility.

41 cl

Description

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

A known method of producing a culinary dish "Braised carp with green onions and tomatoes", which includes preparing the recipe components, cutting, sprinkling with salt and ground pepper, breading in flour and frying carp oil, cutting tomatoes, chopping green onions and leeks, heating vegetable oil, adding green onions, leeks and tomatoes to it, frying for 3-5 minutes, adding garlic and mashed salt and drinking water, cooking for 5 minutes, adding carp and stewing under a lid on low heat for 45 minutes to obtain the finished dish (Usov VV Fish on your table. - M.: Food industry, 1979, S. 293-294).

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

This result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish stock, tomato paste, cookery with salt and CO ₂ extracts of the biomass of micromycete Pythium catenulatum and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned carp production method with green onions and tomatoes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, and sautéing in ghee and chopping leeks on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook hydrochloric salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. The prepared carp fillet is cut, breaded in wheat flour, fried in ghee and chopped in a spinning top. The prepared leek is chopped, sautéed in ghee and chopped in a spinning top. Prepared green onions are subjected to freezing, preferably slow, and chopped in a spinning top. The prepared garlic is mashed and sautéed in ghee. The listed components are mixed with fish broth, tomato paste, sodium chloride and CO ₂ extracts of one of the biomass and black bitter pepper provided for by the embodiments of the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. 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 was for the experimental product, regardless of the choice of CO ₂ -extract of the biomass of micromycete from the method options, 2.3 · 10 ⁵ and for the control product 1.7 · 10 ^5, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Pythium catenulatum and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish broth, tomato paste, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium coloratum and black pepper Orkiy, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish stock, tomato paste, salt and CO ₂ -extracts of biomass micromycete Pythium gracile and black pepper rkko, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top chives, rubbing and sautéing in ghee garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper orkogo, packing the resulting mixture into aluminum tubes with the following flow components pbw .: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek on top, freezing and chopping on top chives, rubbing and sautéing in ghee garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and black pepper th rkko, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek on top, freezing and chopping on top chives, rubbing and sautéing in ghee garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper orkogo, packing the resulting mixture into aluminum tubes with the following flow components pbw .: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish stock, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Saprolegnia parasitica and black pepper about bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek on top, freezing and chopping on top chives, rubbing and sautéing in ghee garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper orkogo, packing the resulting mixture into aluminum tubes with the following flow components pbw .: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek on top, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish stock, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella elongata and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek on top, freezing and chopping on top chives, rubbing and sautéing in ghee garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri and pepper chernog bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek on top, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish stock, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella exigua and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek on top, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish stock, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella minutissima and black pepper Gorky, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek on top, freezing and chopping on top chives, rubbing and sautéing in ghee garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper th bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top chives, rubbing and sautéing in ghee garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and black pepper of bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek on top, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish stock, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella polycephala and black pepper Gorky, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top chives, rubbing and sautéing in ghee garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper of bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella indohii and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella sepedonioides and black pepper oh bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish broth, tomato paste, table salt and CO ₂ extracts of biomass micromycete Mortierella lignicola and black pepper about bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek on top, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish broth, tomato paste, salt and CO ₂ extracts of biomass micromycete Mortierella humilis and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek on top, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish broth, tomato paste, salt and CO ₂ extracts of biomass micromycete Mortierella alliaceae and black pepper about bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella strangulata and black pepper Gorky, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish broth, tomato paste, salt and CO ₂ extracts of biomass micromycete Mortierella pusilla and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top chives, rubbing and sautéing in ghee garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and pepper chernog bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella globulifera and black pepper Gorky, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek on top, freezing and chopping on top chives, rubbing and sautéing in ghee garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii and pepper chernog bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish stock, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper about bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top chives, rubbing and sautéing in ghee garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper th bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek on top, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish broth, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet in a top, cutting, sautéing in ghee and chopping leek, freezing and chopping in a spinning top chives, rubbing and sautéing in ghee garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper th bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek on top, freezing and chopping on top chives, rubbing and sautéing in ghee garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae and black pepper of bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek on top, freezing and chopping on top chives, rubbing and sautéing in ghee garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper of bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek on top, freezing and chopping on top chives, rubbing and sautéing in ghee garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper of bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish stock, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera and black pepper about bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top chives, rubbing and sautéing in ghee garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper of bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet in a top, cutting, sautéing in ghee and chopping leek, freezing and chopping in a spinning top chives, rubbing and sautéing in ghee garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper of bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish broth, tomato paste, salt and CO ₂ extracts of biomass micromycete Mortierella pulchella and black pepper about bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet in a top, cutting, sautéing in ghee and chopping leek, freezing and chopping in a spinning top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gamsii and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet in a top, cutting, sautéing in ghee and chopping leek, freezing and chopping in a spinning top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella spinosa and black pepper bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet in a top, cutting, sautéing in ghee and chopping leek, freezing and chopping in a spinning top green onion, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish stock, tomato paste, salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper oh bitter, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping carp fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping on top green onions, rubbing and sautéing in garlic ghee, mixing the listed ingredients with fish broth, tomato paste, sodium chloride and CO ₂ extracts of micromycete biomass Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: carp fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization.