RU2005128985A - SPECIAL PURPOSE METHOD FOR PRODUCING CANNED FISH WITH VEGETABLE STEAM IN TOMATO SAUCE (OPTIONS) - Google Patents

Claims (41)

1. Method for the production of canned fish "Fish with vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing echislennyh components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Pythium catenulatum 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 2. Method for the production of canned fish "Fish with vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing echislennyh components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Pythium coloratum 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 3. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing echislennyh components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Pythium gracile 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth before the release of the target product 1000 sealing and sterilization. 4. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing echislennyh components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Pythium irregulare 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth before the release of the target product 1000 sealing and sterilization. 5. Method for the production of canned fish "Fish with vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing echislennyh components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Pythium ultimum 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 6. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing echislennyh components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Pythium insidiosum 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 7. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing echislennyh components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Saprolegnia parasitica 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 8. Method for the production of canned fish "Fish with vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing feathers numerical components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella alpina 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 9. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing echislennyh components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella elongata 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 10. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella bainieri 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 11. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella exigua 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 12. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella minutissima 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 13. Method for the production of canned fish "Fish with vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella verticillata 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 14. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella hygrophila 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 15. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella polycephala 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 16. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella globalpina 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 17. Method for the production of canned fish "Fish with vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella indohii 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 18. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella sepedonioides 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 19. Method for the production of canned fish "Fish with vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella lignicola 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 20. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella humilis 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 21. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.8; Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella alliaceae 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 22. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella strangulata 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 23. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella pusilla 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 24. Method for the production of canned fish "Fish with vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella gracilis 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 25. Method for the production of canned fish "Fish with vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella globulifera 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 26. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella jenkinii 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 27. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing pe the listed components with tomato paste, fish broth, sugar, salt and CO ₂ extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella dichotoma 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 28. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 СО ₂ -Extact of bay leaf 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 29. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella zychae 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 30. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella marburgensis 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 31. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing pe the listed components with tomato paste, fish broth, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella beljakovae 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 32. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella sarnyensis 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 33. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella nigrescens 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 34. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella gemmifera 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 35. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella reticulata 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 36. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, involving the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella parvispora 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 37. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella pulchella 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 38. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella gamsii 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 39. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella spinosa 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 40. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, involving the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella nantahalensis 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 41. Method for the production of canned fish "Fish and vegetable stew in tomato sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips , chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping pumpkin on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Micromycete Biomass Extract Mortierella spinosa var. sterilis 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization.