RU2005129531A - SPECIAL PURPOSE METHOD FOR PRODUCING CANNED FISH WITH VEGETABLE STEAM IN POLISH SAUCE (OPTIONS) - Google Patents

Claims (41)

1. Method for the production of canned fish "Fish with vegetable stew in Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p otirku garlic sautéing flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid 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, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 and vegetable stew in Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p otirku garlic sautéing flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid 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, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 with vegetable stew in Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p otirku garlic sautéing flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid 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, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 with vegetable stew in Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p otirku garlic sautéing flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid 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, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 and vegetable stew in Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p otirku garlic sautéing flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid 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, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 with vegetable stew in Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p otirku garlic sautéing flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid 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, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 with vegetable stew in Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p otirku garlic sautéing flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid 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, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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. A method for the production of canned fish "Fish and vegetable stew in Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p otirku garlic sautéing flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid 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, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p otirku garlic sautéing flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid 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, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 with vegetable stew in Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow rate components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 with vegetable stew in Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 with vegetable stew in Polish sauce" for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping carrots, parsley root and onions. cutting, blanching and chopping potatoes and turnips on a spinning top, shredding, freezing and chopping fresh white cabbage on a spinning top, cooking, peeling and chopping chicken eggs on a spinning top, cutting and chopping pumpkin spinning tops, chopping peeled fish fillet and greens on a spinning top, chopping , wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow rate components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 with vegetable stew in Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 and vegetable stew in Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 with vegetable stew in Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 and vegetable stew in Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow rate components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38,55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow rate components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, boiling, cleaning and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p otirku garlic sautéing flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, boiling, cleaning and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p otirku garlic sautéing flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, boiling, cleaning and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p otirku garlic sautéing flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish sauce" for special purposes, which includes preparing the recipe components, cutting sautéed in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, linking, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping skinned fish fillet and greens on top, p otirku garlic sautéing flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass micromycetes Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes at the following flow components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 and vegetable stew in Polish sauce" for special purposes, which includes preparing the recipe, slicing, 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish sauce" for special purposes, which includes preparing the recipe components, cutting passer in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p otirku garlic sautéing flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes at the following flow components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p otirku garlic sautéing flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 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. 29. A method for the production of canned fish "Fish and vegetable stew in Polish 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 top, boiling, cleaning and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p otirku garlic sautéing flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components wt.h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and СО _2- extracts of biomass micromycete Mortierella beljakovae, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate wt.h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 the top, cooking, peeling and chopping chicken eggs on the top, cutting and chopping the top, pumpkins, chopping the skinned fish fillet and greens on the top, rotirku garlic sautéing flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella nigrescens, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ extract of biomass mikromitcetami 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 Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow rate components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next flow rate components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the above components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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 Polish 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 top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping pumpkin tops, chopping fish skinned greens and greens on top, p garlic grinding, wheat flour stirring, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid 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 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 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.