RU2339239C1 - Method of production of canned "paprikas" for special purpose (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: new preserves for space feeding with an increased accessibility in comparison with a similar culinary dish are cooked by cutting, frying in melted butter and chopping on the cutter of beef, cutting, sauting in melted butter and chopping on the cutter of onions, cutting, blanching and chopping on the cutter of chili, blanching and grinding of garlic, freesing and chopping on the cutter of beans and green parts of parsley, blending of the specified components with white dry wine, bone soup, tomato paste, cooking salt and CO₂-exracts of biomass of the specified type of micromycet, black hot pepper, chili, packing into aluminium tubes, sealing and sterilisation.

EFFECT: possess an increased digestibility.

41 cl

Description

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

A known method of obtaining a culinary dish "Paprikash", which includes cutting beef, chilli pepper and parsley, crushing garlic, sautéing tomato puree, cutting and frying in melted onion fat, adding beef to it, frying for 8-14 minutes, adding hot red pepper, frying for 1-2 minutes, pouring with drinking water, stewing under the lid for about 1 hour, adding tomato puree and bitter pepper for 20-30 minutes before putting out the stew, adding garlic at the end of the stew, hour ty parsley, dry white wine, salt and black pepper, sprinkle the rest of the parsley and garnish with boiled green beans to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products of the near abroad. - St. Petersburg: Profession, 2001, p.204-205).

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

This result is achieved by the fact that the method for producing canned food “Paprikash” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping tops of chilli peppers, blanching and rubbing garlic, freezing and chopping beans and parsley greens on a top, mixing the listed ingredients with white dry wine, bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile, black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium irregulare, bitter pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass of Pythium ultimum micromycete, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass of Pythium insidiosum micromycete, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, bitter pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone th broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella hygrophila, black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, bitter pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, bitter black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone th broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, bitter pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, bitter pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, bitter pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae, bitter pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, bitter pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone th broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, bitter pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, bitter pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, bitter black pepper and red hot pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, bitter black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, bitter pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone boiled broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned Paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on top of bitter pepper, blanching and rubbing garlic, freezing and chopping on a top of green beans and parsley, mixing these components with white dry wine, bone th broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, bitter black pepper and red hot pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared beef is cut, fried in ghee and ground in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared chilli peppers are chopped, blanched and ground in a spinning top. The prepared garlic is blanched in and rubbed. Prepared green beans and parsley are subjected to freezing, preferably slow, and chopped in a spinning top. The listed components are mixed with dry white wine, bone broth, tomato paste, table salt and CO ₂ extracts of one of the biomass, black pepper and hot red pepper prescribed by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to an experimental product, regardless of the choice of CO ₂ -extract of biomass of micromycete from 1.3 · 10 ⁵ provided for by the process variants, and 1 · 10 ⁵ for the control product, 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 the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy Strongly and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy Strongly and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy Strongly and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy Strongly and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth 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, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy Strongly and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy Strongly and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy Strongly and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy Strongly and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy Strongly and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella bainieri, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass of micromycete Mortierella exigua, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ extracts of biomass of micromycete Mortierella minutissima, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella verticillata, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella polycephala, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella indohii, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, bitter pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella lignicola, bitter pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella humilis, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, bitter pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ extracts of biomass of micromycete Mortierella pusilla, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella gracilis, bitter pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ extracts of biomass of micromycete Mortierella jenkinii, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella zychae, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter peppers, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter peppers, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, bitter pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ extracts of biomass of micromycete Mortierella nigrescens, bitter pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, bitter pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass of micromycete Mortierella reticulata, bitter black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ extracts of biomass micromycete Mortierella parvispora, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ extracts of biomass of micromycete Mortierella pulchella, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella gamsii, bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter peppers, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy pour and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, bitter pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper, blanching and rubbing garlic, freezing and grinding on a spinning top of green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, cooked soy Lew and CO ₂ extracts of biomass of micromycete Mortierella spinosa var. sterilis, bitter black pepper and red hot pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green beans 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization.