RU2292188C1 - Method for manufacturing canned food "schi po-uralsky" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested variants deal with preparing all the ingredients: boiling the grains up to a 2-fold increase of weight followed by reducing upon a roller; skinned fish filet and greens should be cut and reduced upon a roller, new white cabbage should be chopped, frozen and reduced upon a roller. One should cut carrots, parsley root and onions to heat them in melted butter and reduced upon a roller then. Garlic should be grated. It is necessary to mix the above-mentioned components with tomato paste, citric acid, fish broth, common salt, a CO₂-extract of the biomass of the preset type of micromycete, hot black pepper and laurel leaf. The obtained mixture should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to manufacture canned food being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

41 cl

Description

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

A known method of developing a culinary dish "cabbage soup in the Ural", involving the preparation of recipe components, stewing sauerkraut with the addition of tomato puree, cooking, separation from the broth and cutting the skinless fish fillet, cutting and sautéing carrot, parsley and onion in cooking oil grinding garlic with salt, cutting greens, mixing cereals and broth, bringing to a boil, adding cabbage, bringing to a boil, cooking for 15-20 minutes, adding carrots, parsley root and onions, wa rku is ready, the introduction of black bitter and bay leaves pepper 5-10 minutes before the end of cooking and the addition of skinless fish fillet, garlic with salt and greens to produce the finished dish (Godunova L.E., Collection of recipes for dishes and culinary products for enterprises public catering - St. Petersburg: ProfiKS, 2003, p. 64-68, 83-84).

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

This result is achieved by the fact that the method for producing the canned Uchi Russian cabbage soup for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and chopping carrots, parsley and onions in the top onion, boiling cereals to a double increase in mass and chopping on a top, grinding on a top of skinned fish fillet and greens, rubbing garlic, mixing the listed components tomato paste, citric acid, fish broth, table salt, CO ₂ extract mikromitcetami biomass, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization at the following flow components pbw .:

skinned fish fillet one hundred melted butter fifteen cabbage 244.8 carrot 50-51.28 parsley root 13-13,21 onion 48-48.66 garlic four Groats twenty tomato paste 30% 17 lemon acid 0.6 greenery 12.5 Salt eighteen CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Black pepper 0.2 Bay leaf 0.1 fish stock before going out target product 1000.

According to the options presented for consideration, CO ₂ extracts of the biomass of micromycetes of the following species are used: Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum, Saprolegnia parasitica, Mortierellaerella mereierella mereierella minreta , Mortierella verticillata, Mortierella hygrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella alliaceae, Mortierella strangulata, Mortierella pusilla, Mortierella gracilis, Mortierella globulifera, Mortierella jenkinii, Mortierella dichotoma, Mortierella sclerotiella, Mortierella zychae, Mortierella marburgensis, Mortierella beljakovae, Mortierella sarnyensis, Mortierella nigrescens, Mortierella gemmifera, Mortierella reti culata, Mortierella parvispora, Mortierella pulchella, Mortierella gamsii, Mortierella spinosa, Mortierella nantahalensis, Mortierella.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, parsley root and onion bunch are chopped, sautéed in ghee and chopped in a spinning top. Prepared cereals, such as millet, rice, oat or pearl barley, are boiled in drinking water until the weight is doubled and ground in a spinning top. Prepared skinned fish fillet and greens are ground in a spinning top. The prepared garlic is mashed. Further, the listed components are mixed with tomato paste, citric acid, fish broth, sodium chloride, a CO ₂ extract of one of the biomass prescribed by the invention, bitter black pepper and bay leaves, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized with obtaining the target product.

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

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of the CO ₂ extract of the micromycete biomass from the process variants provided for, 7.6 · 10 ⁴ and for the control product 4.7 · 10 ^4, respectively.

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

Claims (41)

1. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the weight and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C ₂ extract biomass mikromitcetami Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the next flow components pbw .: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Pythium catenulatum 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 2. A method of producing a canned product, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cooking cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _{2 -} extract of the biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Pythium coloratum 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 3. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the weight and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C ₂ extract biomass mikromitcetami Pythium gracile, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the next flow components pbw .: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Pythium gracile 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 4. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cooking cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C ₂ extract biomass mikromitcetami Pythium irregulare, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the next flow components pbw .: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Pythium irregulare 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 5. A method of producing a canned product, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the weight and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C ₂ extract biomass mikromitcetami Pythium ultimum, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the next flow components pbw .: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Pythium ultimum 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 6. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C ₂ extract biomass mikromitcetami Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the next flow components pbw .: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Pythium insidiosum 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 7. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cooking cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _{2 -} extract of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Saprolegnia parasitica 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 8. A method of producing a canned product, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cooking cereals to double the weight and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C ₂ extract biomass mikromitcetami Mortierella alpina, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the next flow components pbw .: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella alpina 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 9. A method of producing a canned product, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cooking cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _{2 -} extract of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella elongata 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 10. A method of producing a canned product, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cooking cereals to double the weight and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C About a _2- extract of the biomass of micromycete Mortierella bainieri, bitter black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella bainieri 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 11. A method of producing a canned product, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C About _2- extract of the biomass of micromycete Mortierella exigua, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella exigua 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 12. A method for producing a canned product, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cooking cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _{2 -} extract of biomass micromycete Mortierella minutissima, bitter black and bay leaves, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella minutissima 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 13. A method for producing a canned product, which includes preparing the recipe components, chopping, blocking and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C About a _2- extract of the biomass of micromycete Mortierella verticillata, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella verticillata 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 14. A method for producing a canned product, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _{2 -} extract of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella hygrophila 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 15. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _{2 -} extract of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella polycephala 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 16. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the weight and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _{2 -} extract of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella globalpina 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 17. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cooking cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _{2 -} extract of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella indohii 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 18. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO ₂ extract biomass mikromitcetami Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the next flow components pbw .: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella sepedonioides 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 19. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _{2 -} extract of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella lignicola 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 20. A method of producing a canned product, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cooking cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _{2 -} extract of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella humilis 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 21. A method for producing a canned product, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cooking cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _{2 -} extract of biomass micromycete Mortierella alliaceae, bitter black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella alliaceae 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 22. A method of producing a canned product, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cooking cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _{2 -} extract of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella strangulata 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 23. A method for producing a canned product, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cooking cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C About a _2- extract of the biomass of micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella pusilla 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 24. A method of producing a canned product, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cooking cereals to double the weight and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C About a _2- extract of the biomass of micromycete Mortierella gracilis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella gracilis 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 25. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the weight and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _{2 -} extract of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella globulifera 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 26. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the weight and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _{2 -} extract of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, at the following component consumption, wt.h: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella jenkinii 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 27. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _{2 -} extract of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella dichotoma 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 28. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C About _2- extract of the biomass of micromycete Mortierella sclerotiella, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 29. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C About a _2- extract of biomass of micromycete Mortierella zychae, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella zychae 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 30. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the weight and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _{2 -} extract of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella marburgensis 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 31. A method of producing a canned product, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _{2 -} extract of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella beljakovae 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 32. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the weight and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C About a _2- extract of the biomass of micromycete Mortierella sarnyensis, bitter black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, their sealing and sterilization, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella sarnyensis 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 33. A method of producing a canned product, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C About a _2- extract of the biomass of micromycete Mortierella nigrescens, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella nigrescens 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 34. A method of producing a canned product, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the weight and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _{2 -} extract of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella gemmifera 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 35. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _{2 -} extract of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella reticulata 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 36. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the weight and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C About a _2- extract of the biomass of micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella parvispora 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 37. A method of producing a canned product, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the weight and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C About a _2- extract of the biomass of micromycete Mortierella pulchella, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, their sealing and sterilization, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella pulchella 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 38. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the weight and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C About a _2- extract of the biomass of micromycete Mortierella gamsii, bitter black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, their sealing and sterilization, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella gamsii 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 39. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the weight and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C About a _2- extract of the biomass of micromycete Mortierella spinosa, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, their sealing and sterilization, with the following consumption of components, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella spinosa 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 40. A method of producing a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed components with tomato paste, citric acid, fish broth, salt, C About a _2- extract of the biomass of micromycete Mortierella nantahalensis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella nantahalensis 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 41. A method of producing a canned product, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, boiling cereals to double the mass and chopping spinning top, grinding topless fish fillet and greens on a spinning top, rubbing garlic, mixing the listed ingredients with tomato paste, citric acid, fish broth, sodium chloride, CO _2- extract of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Melted butter fifteen Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Groats twenty Tomato Paste 30% 17 Lemon acid 0.6 Greenery 12.5 Salt eighteen CO ₂ Micromycete Biomass Extract Mortierella spinosa var. sterilis 0.002 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000