RU2293494C1 - Method for production of special canned goods - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes fresh beet and garlic pulping and chopping, fresh white cabbage shredding, freezing, and chopping; carrot, onion and parsley root cutting, roasting in melt butter, and chopping; garlic pulping; cutting and chopping of speck, pork, beef and sausage; gardenstuff chopping; Abovementioned components are blended with tomato paste, sour cream, citric acid, sugar, table salt, CO₂-extract from micromycete of specific species, CO₂-extract of pyrolysis wood, black pepper, bay leaf, and bone broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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 "Moscow Borsch", which involves cutting and cooking smoked pork, beef and boiled-smoked ham and their separation from the broth, chopping fresh white cabbage, cutting and stewing beets, cutting carrots, onions and parsley root, mixing them with beetroot, sautéed in butter with the addition of tomato puree, sugar and acetic acid, rubbing garlic with lard, cutting bacon, sausages and greens, laying cabbage in the broth, cooking for 10-15 minutes, adding the sautéed mixture, cook until cooked, add 10-15 minutes before the end of cooking the previously separated meat and sausages and 5 minutes before the end of cooking fat, bacon and garlic, add greens and dressing with sour cream to obtain the target product (Mogilny N.P. Book about tasty and healthy food. - M .: EKSMO-Press, 2001, p. 96).

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 production method of canned food "Moscow Borsch" for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots on top, onions and parsley root, rubbing garlic, cutting and grinding tops of bacon, pork, beef and sausages, grinding tops of greens, mixing these components with t badwords paste, cream, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Pythium catenulatum, CO ₂ extract of the pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following components flow, parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass of micromycete Pythium coloratum, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass of micromycete Pythium gracile, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Pythium irregulare, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass of micromycete Pythium ultimum, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Pytnium insidiosum, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Saprolegnia parasitica, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella alpina, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the mixture in aluminum tubes at the following consumption of components, parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella elongata, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella bainieri, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella exigua, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella minutissima, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella verticillata, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella hygrophila, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella polycephala, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella globalpina, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella indohii, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella sepedonioides, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella lignicola, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella humilis, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella alliaceae, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella strangulata, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella pusilla, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaves and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella gracilis, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the mixture in aluminum tubes at the following consumption of components, parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella globulifera, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella jenkinii, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella dichotoma, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella sclerotiella, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 Cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella zychae, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella marburgensis, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella beljakovae, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 CO ₂ pyrolysis wood extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella sarnyensis, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella nigrescens, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella gemmifera, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella reticulata, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 CO ₂ pyrolysis wood extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella parvispora, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots on a top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella pulchella, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella gamsii, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella spinosa, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella nantahalensis, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following consumption of components parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on a carrot top , onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared table beets are blanched and ground in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, onions and parsley root are cut, sautéed in ghee and chopped in a spinning top. Prepared bacon, pork, beef and sausages are cut and chopped in a spinning top. The prepared greens are ground in a spinning top. Further, the listed components are mixed with tomato paste, sour cream, citric acid, sugar, table salt, a CO ₂ -extract of biomass of one of the micromycete species provided for by the process options, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, and the resulting the mixture in aluminum tubes at the above component flow rate, is sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II, the minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of pork meat. 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 amounted to a test product, regardless of the choice of CO ₂ -extract of the micromycete biomass provided by the process variants, 9.2 · 10 ⁴ and for the control product 5.5 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar ohms, common salt, CO ₂ extract of biomass mikromitcetami Pythium catenulatum, CO ₂ extract of the pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar ohms, common salt, CO ₂ extract of biomass mikromitcetami Pythium coloratum, CO ₂ extract of the pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar ohms, common salt, CO ₂ extract of biomass mikromitcetami Pythium gracile, CO ₂ extract of the pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar ohms, common salt, CO ₂ extract of biomass mikromitcetami Pythium irregulare, CO ₂ extract of the pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 5. A method for the production of canned food for special purposes, involving the preparation of recipe components, blanching and chopping beets on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar ohms, common salt, CO ₂ extract of biomass mikromitcetami Pythium ultimum, CO ₂ extract of the pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar ohms, common salt, CO ₂ extract of biomass mikromitcetami Pythium insidiosum, CO ₂ extract of the pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar ohms, common salt, CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica, CO ₂ extract of the pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 8. A method for the production of canned food for special purposes, involving the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar ohms, common salt, CO ₂ extract of biomass mikromitcetami Mortierella alpina, CO ₂ extract of the pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 9. A method for the production of canned food for special purposes, involving the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar ohms, common salt, CO ₂ extract of biomass mikromitcetami Mortierella elongata, CO ₂ extract of the pyrolysis of wood, black pepper, bay leaf and bone broth, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella bainieri, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella exigua, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella minutissima, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ biomass extract micromycete Mortierella minutissima 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 13. A method for the production of canned food for special purposes, involving the preparation of prescription components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella verticillata, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 14. A method for the production of canned food for special purposes, involving the preparation of prescription components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella hygrophila, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 15. A method for the production of canned food for special purposes, involving the preparation of prescription components, blanching and chopping beets on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella polycephala, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 16. A method for the production of canned food for special purposes, involving the preparation of recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella globalpina, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella indohii, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, wiping garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella sepedonioides, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 19. A method for the production of canned food for special purposes, involving the preparation of prescription components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass of micromycete Mortierella lignicola, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass of micromycete Mortierella humilis, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass of micromycete Mortierella alliaceae, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella strangulata, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella pusilla, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella gracilis, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing, garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella globulifera, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing, garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella jenkinii, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing, garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella dichotoma, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing, garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass of micromycete Mortierella sclerotiella, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing, garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella zychae, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing, garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella marburgensis, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 31. A method for the production of canned food for special purposes, involving the preparation of prescription components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing, garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella beljakovae, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 32. A method for the production of canned food for special purposes, involving the preparation of prescription components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing, garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella sarnyensis, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing, garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella nigrescens, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 34. A method for the production of canned food for special purposes, involving the preparation of prescription components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella gemmifera, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella reticulata, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing, garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella parvispora, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing, garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella pulchella, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing, garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella gamsii, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing, garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella spinosa, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root, rubbing, garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens, mixing the listed components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella nantahalensis, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization. 41. A method for the production of canned food for special purposes, involving the preparation of prescription components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing, garlic, cutting and chopping bacon fat, pork, beef and sausages, chopping greens, mixing the above components with tomato paste, sour cream, citric acid, sugar rum, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato paste in terms of 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Pyrolysis wood CO ₂ extract 0.002 Black pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilization.