RU2339255C1 - Production method for preserves "botvinya" purpose made (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: cucumbers are cut, blanched, ad minced; horseradish is blanched and minced; twist of lemon peel is mashed. Lettuce, green onions and dill leaves are frozen and ground in mincer; spinage and sorrel are frozen and chopped. Scallop meat and lobster meat are ground in mincer. Kvass is boiled. The listed components are mixed with sugar and salt, and CO₂ - biomass extracts of specified micromicet. Received mixture is packed in alumina tubes, sealed and sterilised. This serves to extend and diversify the armoury of methods and foodstuff used for production of preserves characterised by enhanced digestibility properties as compared to traditional pre-cooked products of the kind. Digestibility index of the preserve is equal to 4.5·10⁴, while that of the foodstuff used for its preparation - only 5.6·10⁴.

EFFECT: enhanced digestibility.

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 "Botvigna", which involves cooking, cooling and cutting scallop meat and crayfish meat, cooking and rubbing spinach and sorrel, rubbing horseradish, rubbing lemon peel, chopping green onions, cutting cucumbers, lettuce and dill and mixing these components with kvass, sugar and table salt to obtain the finished dish (Zubarev ND Russian cuisine. - M .: Veche, 2003, p. 53-54).

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 Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill greens, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access isloroda with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon zest, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish meat on top, boiling kvass, mixing the listed ingredients without access oxygen with sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 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 cucumbers are cut, blanched and chopped on top. Prepared horseradish is blanched and ground in a spinning top. Prepared lemon zest is blanched and wiped. Prepared lettuce, green onions and dill greens are subjected to freezing, preferably quick, and chopped in a spinning top. Prepared spinach and sorrel are subjected to freezing, preferably slow, and are cutted. Prepared scallop meat and crayfish meat are ground in a spinning top. Kvass is boiled until foaming stops. The listed components are mixed with sugar, sodium chloride and a CO ₂ extract of one of the biomass 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 kvass is given taking into account the norms of waste and losses of each type of raw material. The horseradish consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is taken to be minimal in the second calendar half year, and maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a pilot product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the method options, 5.6 · 10 ⁴ and for the control product 4.5 · 10 ^4, respectively.

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

Claims (41)

1. A method of producing canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium catenulatum, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium coloratum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 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, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium irregulare, packaging the mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium ultimum, packing the mixture into aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium insidiosum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 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 prescription ingredients, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 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, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 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 prescription ingredients, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 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 prescription ingredients, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 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, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 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 prescription ingredients, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 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 prescription ingredients, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 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, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 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 prescription ingredients, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 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, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extractamine biomass micromycete Mortierella indohii, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 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, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 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 prescription ingredients, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 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 prescription ingredients, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 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, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 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 prescription ingredients, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 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, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extract the biomass of micromycete Mortierella globulifera, packing the mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 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, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 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 prescription ingredients, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 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 prescription ingredients, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 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 prescription ingredients, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 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 prescription ingredients, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 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 prescription ingredients, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extractamine biomass micromycete Mortierella sarnyensis, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 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, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 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, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 kvass before the release of the target product 1000, sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopping scallop meat and crayfish on a top, boiling kvass, mixing the listed components without oxygen with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop meat 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 kvass before the release of the target product 1000, sealing and sterilization.