RU2292192C1 - Method for manufacturing canned food "rassolnik with sea pecten and mushrooms" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to cutting and heating carrots, parsley and celery roots and onions in melted butter and reducing them upon a roller followed by wetting, boiling dried mushrooms followed by separating against the broth and reducing upon a roller, chopping, freezing and reducing new white cabbage upon a roller, cutting the filet of sea pecten and reducing it upon a roller together with leek, spinach, parsley greens and pickled cucumbers followed by mixing the above-mentioned components with common salt, hot black pepper and laurel leaf, CO₂-extract of biomass of the preset micromycete type, packing the mixture obtained into aluminum tubes followed by sealing and sterilization. This enables to obtain new canned food for cosmic nutrition being of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

Description

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

A known method of producing a culinary dish “Rassolnik with scallop and mushrooms”, which includes preparing the recipe components, cooking, separating from the broth and cutting the fillet of scallop and dried mushrooms, cutting and stewing pickles, cutting and sautéing carrots and onions in butter, cutting leeks, white roots, spinach and parsley, chopping fresh cabbage, mixing it with broth, bringing to a boil, adding onions, white roots, carrots, spinach, leeks, mushrooms and scallops, boiling for 5-10 minutes, adding pickles, table salt and spices, boiling until cooked and adding parsley (Collection of recipes for dishes and culinary products of the peoples of Russia. - St. Petersburg: ProfiKS, 2003, p.69 )

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 special-purpose canning method “Rassolnik with scallop and mushrooms” provides for the preparation of recipe components, cutting, sautéing carrots, parsley and celery roots and onions, soaking, boiling, separating from the broth and grinding the top of dried mushrooms, chopping, freezing and chopping fresh white cabbage on the top, chopping scallop fillet, spinach, leek, parsley and pickles on the top Ivanov these components with common salt, CO ₂ extract of biomass mikromitcetami, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, their sealing and sterilization at the following flow components pbw .:

scallop fillet 156 dried mushrooms fifteen cabbage 112.5 parsley root 180-182.9 celery root 55.5-56.4 onion 72-72.9 carrot 72-73.85 leek 79.5 spinach 61.5 salted cucumbers 112.5 melted butter thirty parsley 3,5 salt 6.6 CO _{2 -} micromycete biomass extract 0.002 black pepper 0.15 Bay leaf 0.1 mushroom broth before the release of the target product 1000

The same result is achieved by the fact that according to the presented options, CO ₂ extracts of the micromycete biomass of the following species are used: Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum, Saprolegnia parasitica, Mortierella alpinaieretaieretaierellaorta, Mortiereierella borteni Mortierella exigua, Mortierella minutissima, 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 reticulata, Mortierella parvispora, Mortierella pulchella, Mortierella gamsii, Mortierella spinosa, Mortierella nantahalensis, Mortierella spinosa var. sterilis.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared carrots, parsley and celery roots and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared dried mushrooms are soaked, cooked until cooked, separated from the broth and ground in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared pickles, scallop fillet, leek, spinach and parsley are chopped in a spinning top. Next, the listed components are mixed with sodium chloride, a CO ₂ extract of one of the biomass prescribed by the invention, bitter black pepper and bay leaf, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the target product.

The consumption of all components, except mushroom broth, is given taking into account the norms of waste and losses of each type of raw material. 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 CO ₂ -extract of biomass of micromycete from the method options, 7.7 · 10 ⁴ and for the control product 4.2 · 10 ^4, respectively.

Thus, the proposed method allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (41)

1. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping dried mushrooms on the top, chopping, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of the biomass of micromycete Pythium catenulat um, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Pythium catenulatum 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 2. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping the top, dried shredder, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet of scallop, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass of micromycete Pythium coloratum , hot black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Pythium coloratum 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 3. A method for the production of canned food, which includes the preparation of prescription components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating dried mushrooms from the broth and chopping, cutting, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet of scallop, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Pythium gracile 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 4. A method for the production of canned food, which provides for the preparation of prescription components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating dried mushrooms from the broth and chopping, grind, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, a CO ₂ extract of Pythium irregular micromycete biomass e, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Pythium irregulare 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 5. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage cabbage, grinding scallop fillet of scallop, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, a CO ₂ extract of Pythium ultimum micromycete biomass, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Pythium ultimum 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 6. A method for the production of canned food, which provides for the preparation of prescription components, cutting, sautéing carrots of parsley and celery roots and onions in ghee, soaking, cooking, separating dried mushrooms from the broth and chopping, chopping, freezing and chopping fresh white cabbage cabbage, grilling scallop fillet of scallop, spinach, leek, parsley and pickles, mixing the listed components with sodium chloride, CO ₂ -extract of biomass micromycete Pythium insidiosu m, 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: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Pythium insidiosum 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 7. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping dried mushrooms on the top, chopping, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Saprolegnia paras itica, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Saprolegnia parasitica 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 8. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping the top, dried shredding, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella alpin a, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella alpina 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 9. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping the grinder, chopping, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella elong ata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella elongata 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 10. A method for the production of canned food, which provides for the preparation of prescription components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating dried mushrooms from the broth and chopping, grind, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella ba inieri, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella bainieri 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 11. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping the grinder, chopping, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract biomass micromycete Mortierella exig ua, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella exigua 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 12. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrot, parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping the top, dried shredding, freezing and chopping fresh white cabbage cabbage, chopping scallops, spinach, leeks, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella minu tissima, 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: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella minutissima 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 13. A method for the production of canned food, which includes the preparation of prescription components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating dried mushrooms from the broth and chopping, chopping, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet of scallop, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella vert icillata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella verticillata 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 14. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping the top, dried shredder, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet of scallop, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella hygr ophila, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella hygrophila 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 15. A method for the production of canned food, which involves preparing the recipe components, cutting, sautéing carrot, parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping the top, dried shredder, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella po lycephala, 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: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella polycephala 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 16. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in ghee, soaking, cooking, separating the dried mushrooms from the broth and chopping, cutting, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella gl obalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella globalpina 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 17. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in ghee, soaking, cooking, separating the dried mushrooms from the broth and chopping, grind, freezing and chopping fresh white cabbage cabbage, chopping scallops, spinach, leeks, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella indo hii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella indohii 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 18. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrot, parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping the top, dried shredding, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella se pedonioides, bitter black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight; Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella sepedonioides 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 19. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating dried mushrooms from the broth and chopping, grind, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet of scallop, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella li gnicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella lignicola 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 20. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping the top, dried shredding, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella humi lis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella humilis 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 21. A method for the production of canned food, which includes the preparation of prescription components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating dried mushrooms from the broth and chopping, cutting, freezing and chopping fresh white cabbage cabbage, chopping scallops, spinach, leeks, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella alli aceae, 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: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella alliaceae 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 22. A method for the production of canned food, which involves preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping the top, dried shredder, freezing and chopping fresh white cabbage cabbage, chopping scallops, spinach, leeks, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella stra ngulata, 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: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella strangulata 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 23. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating dried mushrooms from the broth and chopping, grind, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella pusi lla, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella pusilla 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 24. A method for the production of canned food, which includes the preparation of prescription components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, boiling, separating dried mushrooms from the broth and chopping, cutting, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella gr acilis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella gracilis 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 25. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping, grind, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella gl obulifera, black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella globulifera 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 26. A method for the production of canned food, which includes the preparation of prescription components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating dried mushrooms from the broth and chopping, chopping, freezing and chopping fresh white cabbage cabbage, chopping scallops, spinach, leeks, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella jenk inii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella jenkinii 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 27. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping, cutting, freezing and chopping fresh white cabbage cabbage, grilling scallop fillet of scallop, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella di chotoma, 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: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella dichotoma 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 28. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping, cutting, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet of scallop, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella scle rotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 29. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping the grinder, chopping, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella zych ae, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella zychae 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 30. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating dried mushrooms from the broth and chopping, grind, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella ma rburgensis, black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella marburgensis 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 31. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping, grind, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet of scallop, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract biomass micromycete Mortierella belj akovae, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella beljakovae 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 32. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrot, parsley and celery roots and onions in melted butter, soaking, boiling, separating the dried mushrooms from the broth and chopping the top, dried shredding, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella sarn yensis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella sarnyensis 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 33. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, boiling, separating dried mushrooms from the broth and chopping, grind, freezing and chopping fresh white cabbage cabbage, chopping scallops, spinach, leeks, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella nigr escens, black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella nigrescens 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 34. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping the top, dried shredder, freezing and chopping fresh white cabbage cabbage, chopping scallops, spinach, leeks, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella gemm ifera, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella gemmifera 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 35. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping, grind, freezing and chopping fresh white cabbage cabbage, chopping scallops, spinach, leeks, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella reti culata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella reticulata 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 36. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping, grinder, freezing and chopping fresh white cabbage cabbage, chopping scallops, spinach, leeks, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella parv ispora, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella parvispora 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 37. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping, cutting, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella pulc hella, 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: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella pulchella 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 38. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrot, parsley and celery roots and onions in melted butter, soaking, cooking, separation of dried mushrooms from the broth and chopping, cutting, freezing and chopping fresh white cabbage cabbage, chopping scallops, spinach, leeks, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella gams ii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella gamsii 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 39. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping, cutting, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella sp inosa, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella spinosa 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 40. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrot, parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping, grinder, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract of biomass micromycete Mortierella nant ahalensis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing them, at the following component consumption, parts by weight: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella nantahalensis 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 41. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing carrots of parsley and celery roots and onions in melted butter, soaking, cooking, separating the dried mushrooms from the broth and chopping the grinder, chopping, freezing and chopping fresh white cabbage cabbage, chopping scallop fillet, spinach, leek, parsley and pickles, mixing the above components with sodium chloride, CO ₂ -extract biomass micromycete Mortierella spin osa 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: Scallop fillet 156 Dried mushrooms fifteen Cabbage 112.5 Parsley root 180-182.9 Celery root 55.5-56.4 Onion 72-72.9 Carrot 72-73.85 Leek 79.5 Spinach 61.5 Salted cucumbers 112.5 Melted butter thirty Parsley 3,5 Salt 6.6 CO ₂ Micromycete Biomass Extract Mortierella spinosa var. sterilis 0.002 Black pepper 0.15 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000