RU2332897C1 - Method of production of preserved food "mixed meat okroshka" of special purpose (variants) - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: hen's eggs are boiled, peeled and ground in mincer. Cucumbers are cut, blanched and ground in mincer, green onions and potherbs are frozen and ground in mincer. Tongue and ham are ground in mincer, kvass is boiled, specified components are mixed with sour cream, sugar, table salt and CO₂-extracts of biomass of preset type of micromycete and mustard. Prepared mixture is packed into aluminium tubes, sealed and sterilised.

EFFECT: expansion of arsenal of technical facilities and dishes for production of new preserved food.

41 cl

Description

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

A known method of developing a culinary dish "Okroshka meat team", which includes cooking, peeling and cutting chicken eggs, cooking and cutting the tongue, cutting and grinding with table salt of green onions, cutting ham, cucumbers and herbs, mixing chicken eggs, green onions, sour cream, table mustard, sugar and table salt, pouring the resulting mixture with kvass, adding tongue, ham and cucumbers, stirring and sprinkling with greens to obtain the finished dish (Zubarev ND Russian cuisine. - M .: Veche, 2003, p. 51).

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 Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top, grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium catenulatum and mustard, packing obtained oh mixture in aluminum tubes at the following flow rate of components, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding for gyroscope language and ham, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum and mustard, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding for gyroscope language and ham, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile and mustard, packing Preparation th mixture in aluminum tubes at a flow rate following components, pbw .:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium irregulare and mustard, packing was obtained mixture in aluminum tubes at the following component consumption, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding for gyroscope language and ham, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and mustard, packing Preparation th mixture in aluminum tubes at a flow rate following components, pbw .:

language 130.67-136.5 ham 60 chicken eggs 64.17

cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium insidiosum and mustard, packing was obtained mixture in aluminum tubes at the following component consumption, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and mustard, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina and mustard, packaging obtained mixture in aluminum tubes at the following component consumption, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata and mustard, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight:

language 130.67-136.5

ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri and mustard, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua and mustard, packaging obtained mixture in aluminum tubes at the following component consumption, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding for gyroscope language and ham, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and mustard, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata and mustard, packing the floor chennogo mixture in aluminum tubes at the following consumption of components, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and mustard, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding for gyroscope language and ham, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and mustard, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina and mustard, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding for gyroscope language and ham, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and mustard, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding for gyroscope language and ham, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and mustard, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding for gyroscope language and ham, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and mustard, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding for gyroscope language and ham, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and mustard, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding for gyroscope language and ham, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and mustard, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding for gyroscope language and ham, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and mustard, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding for gyroscope language and ham, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and mustard, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis and mustard, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding for gyroscope language and ham, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and mustard, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and mustard, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding for gyroscope language and ham, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and mustard, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and mustard, packing the floor chennogo mixture in aluminum tubes at the following consumption of components, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae and mustard, packaging obtained mixture in aluminum tubes at the following component consumption, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and mustard, packing the floor chennogo mixture in aluminum tubes at the following consumption of components, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and mustard, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and mustard, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and mustard, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding for gyroscope language and ham, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and mustard, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and mustard, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17

cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella parvispora and mustard, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding for gyroscope language and ham, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and mustard, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and mustard, packaging obtained mixture in aluminum tubes at the following component consumption, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding for gyroscope language and ham, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and mustard, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding for gyroscope language and ham, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and mustard, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka meat meat canning production method for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top , grinding on the top of the tongue and ham, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and mustard, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared chicken eggs are boiled, peeled and ground in a spinning top. Prepared cucumbers are cut, blanched and chopped on top. Prepared chives and greens are subjected to freezing, preferably quick, and chopped in a spinning top. Prepared tongue and ham are ground in a spinning top. Kvass is boiled until foaming stops. The listed components are mixed without oxygen with sour cream, sugar, sodium chloride and CO ₂ -extracts of one of the biomass and mustard prescribed by the variants 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 kvass is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of the tongue corresponds to the use of swine, and the maximum corresponds to the use of lamb. The consumption of other types of language occupies an intermediate position and is determined taking into account the norms of waste and losses per design tab 116.67 kg per 1 ton of the target product.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the methods provided, 6 · 10 ⁴ and for the control product 4.9 · 10 ^4, respectively.

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

Claims (41)

1. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, grinding tongue and ham on a top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum and mustard, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 2. A method for producing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum and mustard, packing the resulting mixture into aluminum tubes with the following flow cOMPONENT ntov, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 3. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile and mustard, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 4. A method for producing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium irregulare and mustard, packing the mixture into aluminum tubes at the following consumption of components entov, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 5. A method for producing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top, chopping the tongue and ham on top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and mustard, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 6. A method for producing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top, chopping the tongue and ham on top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum and mustard, packing the mixture into aluminum tubes at the following consumption of components entov, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top, chopping the tongue and ham on the top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and mustard, packing the mixture into aluminum tubes at the following flow rate onents, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 8. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina and mustard, packing the mixture into aluminum tubes at the following consumption of components entov, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 9. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata and mustard, packing the resulting mixture in aluminum tubes at the following flow rate Nentov, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 10. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri and mustard, packing the resulting mixture into aluminum tubes with the following flow comp nents, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 11. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua and mustard, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 12. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima and mustard, packing the mixture into aluminum tubes at the following consumption Ponents, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 13. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and mustard, packing the resulting mixture into aluminum tubes flow to the next nents, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 14. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and mustard, packing the resulting mixture into aluminum tubes with the following flow com onentov, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 15. A method for producing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top, grinding tongue and ham on the top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala and mustard, packing the mixture into aluminum tubes at the following consumption Ponents, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 16. A method for producing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and greens on the top, chopping the tongue and ham on top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and mustard, packing the resulting mixture into aluminum tubes with the following flow com onentov, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 17. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii and mustard, packing the resulting mixture in aluminum tubes at the following flow rate Nentov, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 18. A method for producing canned food for special purposes, which includes preparing prescription ingredients, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and mustard, packing the resulting mixture in aluminum tubes at the following consumption components, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 19. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola and mustard, packing the mixture into aluminum tubes at the following flow rate onents, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 20. A method for producing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and herbs on the top, chopping the tongue and ham on the top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis and mustard, packing the resulting mixture in aluminum tubes at the following flow rate Nentov, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and mustard, packing the resulting mixture in aluminum tubes at the following flow rate onents, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 22. A method for producing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and herbs on the top, chopping the tongue and ham on the top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata and mustard, packing the resulting mixture in aluminum tubes at the following consumption Ponents, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 23. A method for producing canned food for special purposes, which includes preparing prescription ingredients, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla and mustard, packing the resulting mixture in aluminum tubes at the following flow rate Nentov, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 24. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and mustard, packing the resulting mixture into aluminum tubes with the following flow comp nents, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 25. A method for producing canned food for special purposes, which includes preparing prescription ingredients, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera and mustard, packing the resulting mixture in aluminum tubes at the following consumption Ponents, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 26. A method for producing canned food for special purposes, which includes preparing prescription ingredients, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii and mustard, packing the resulting mixture into aluminum tubes with the following flow comp nents, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 27. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and mustard, packing the resulting mixture in aluminum tubes at the following flow rate onents, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 28. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and mustard, packing the resulting mixture into aluminum tubes flow to the next nents, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 29. A method for producing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and herbs on the top, chopping the tongue and ham on the top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae and mustard, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 30. A method for producing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and herbs on the top, chopping the tongue and ham on the top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and mustard, packing the resulting mixture into aluminum tubes flow to the next nents, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 31. A method for producing canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae and mustard, packing the resulting mixture into aluminum tubes with the following flow com onentov, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 32. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierelia sarnyensis and mustard, packing the resulting mixture into aluminum tubes with the following flow com onentov, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 33. A method for producing canned food for special purposes, which includes preparing prescription ingredients, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and mustard, packing the resulting mixture into aluminum tubes with the following flow com onentov, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 34. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera and mustard, packing the mixture into aluminum tubes at the following flow rate onents, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 35. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and mustard, packing the resulting mixture into aluminum tubes with the following flow com onentov, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 36. A method for producing canned food for special purposes, which includes preparing prescription ingredients, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and mustard, packing the resulting mixture into aluminum tubes with the following flow com onentov, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 37. A method for producing canned food for special purposes, which includes preparing prescription ingredients, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, grinding tongue and ham on a top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella and mustard, packing the resulting mixture in aluminum tubes at the following flow rate onents, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 38. A method for producing canned food for special purposes, which includes preparing prescription ingredients, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii and mustard, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 39. A method for producing canned food for special purposes, which includes preparing prescription ingredients, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa and mustard, packing the resulting mixture in aluminum tubes at the next flow rate Nentov, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 40. A method for producing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping cucumbers on the top, freezing and chopping green onions and herbs on the top, chopping the tongue and ham on the top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and mustard, packing the resulting mixture in aluminum tubes at the following consumption components, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization. 41. A method for producing canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping cucumbers on a top, freezing and chopping green onions and greens on a top, chopping tongue and ham on a top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and mustard, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: language 130.67-136.5 ham 60 chicken eggs 64.17 cucumbers 190 green onions 55 greenery 25 sour cream 66.67 sugar 8.33 salt 4,5 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Mustard CO ₂ Extract 0.017 kvass before the release of the target product 1000, sealing and sterilization.