RU2293495C1 - Method for production of special canned goods (variants) - Google Patents

Abstract

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

SUBSTANCE: claimed canned goods are produced by fresh white cabbage shredding, freezing and chopping; cutting of onion, carrot and parsley root followed roasting thereof in melt butter and chopping; beet blanching and chopping; chopping of pork meat, prune, and gardenstuff; desiccated cepe soaking, boiling, separation from broth and chopping; wheat flour roasting. Abovementioned components are blended with tomato paste, citric acid, sour cream, sugar, table salt, CO₂-extract of pyrolysis wood and biomass specific micromycete species, black pepper, bay leaf, and mushroom broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

Description

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

A known method of obtaining a culinary dish "Borsch with prunes and mushrooms", which includes preparing the recipe, chopping fresh white cabbage, blanching and cutting beets, cutting and sautéing carrots, parsley and onions, cooking, separating from the broth and cutting the smoked meat , soaking, boiling, separating from the broth and cutting dried porcini mushrooms, boiling prunes, cutting herbs, sautéing wheat flour, introducing cabbage into the goose broth, boiling for 10-15 minutes, adding beets , carrots, parsley root, onions and tomato puree, cooking until cooked, the introduction of 10-15 minutes before the end of cooking mushrooms and mushroom broth, the introduction of 5-10 minutes before the end of cooking table salt, sugar, wheat flour, black pepper and bay leaf, adding acetic acid, prunes, smoked meats and greens and dressing with sour cream to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments - St. Petersburg: ProfiKS, 2003, p. 64-73, 79).

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

This result is achieved by the fact that the method for producing canned food “Borsch with prunes and mushrooms” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley and onion in a top onions, blanching and chopping on a beetroot top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passer vanie flour. mixing the listed components with tomato paste, citric acid, sour cream, sugar, table salt, CO ₂ -extracts of biomass of micromycete Pythium catenulatum and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of the biomass of micromycete Pythium coloratum and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing these components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass of micromycete Pythium gracile and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes with the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass of micromycete Pythium irregulare and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour. mixing the listed components with tomato paste, citric acid, sour cream, sugar, table salt, CO ₂ extracts of Pythium ultimum micromycete biomass and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of the biomass of micromycete Pythium insidiosum and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 CO ₂ pyrolysis wood extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the above components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing these components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella alpina and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing these components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella elongata and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella bainieri and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ pyrolysis wood extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions. blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating the broth from the broth and chopping dried porcini mushrooms on top, stirring wheat flour, mixing the listed ingredients with tomato paste, citric acid, sour cream, cooked sugar salt, CO ₂ -extracts of biomass of micromycete Mortierella exigua and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella minutissima and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing these components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella verticillata and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 CO ₂ pyrolysis wood extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella hygrophila and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing these components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella polycephala and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 CO ₂ pyrolysis wood extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella qlobalpina and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing these components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella indohii and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26.42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing these components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella lignicola and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight;

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing these components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella humilis and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella alliaceae and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization,

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella strangulata and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing these components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella pusilla and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388,487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella gracilis and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing these components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella globulifera and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour mixing, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella jenkinii and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388,487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour mixing, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella dichotoma and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella zychae and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella marburgensis and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 CO ₂ pyrolysis wood extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ extracts of biomass micromycete Mortierella beljakovae and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Borsch with prunes and mushrooms” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, pass tion of wheat flour, mixing the listed ingredients with tomato paste, citric acid, cream, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis and pyrolysis of wood, black pepper, bay leaf and mushroom broth, packing the resulting mixture into aluminum tubes with the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing these components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella nigrescens and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella gemmifera and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the above components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella reticulata and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing these components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella parvispora and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella pulchella and wood pyrolysis, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing these components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella gamsii and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella spinosa and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes with the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and pyrolysis of wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes the following consumption of components, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Borsch with Prunes and Mushrooms” preserves provides for the preparation of recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, blanching and chopping beets on a top, chopping pork, prunes and greens on a top, soaking, cooking, separating from the broth and chopping dried porcini mushrooms on a top, passé wheat flour mixing, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 388-487.94 melted butter twenty sour cream twenty beet 200-416,12 cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty lemon acid 1,2 salt 10,2 sugar twenty CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 Bay leaf 0.4 mushroom 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 fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared table beets are blanched and ground in a spinning top. Prepared pork, prunes and greens are ground in a spinning top. Prepared dried white Phoebe is soaked according to traditional technology for 3-4 hours in cold drinking water, boiled in it until tender, separated from the broth and chopped in a spinning top. Prepared wheat flour passer. Further, the listed components are mixed with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of pyrolysis wood and one of the biomass provided by the invention, bitter black pepper, bay leaf and mushroom broth, the resulting mixture is Packed in aluminum tubes with the specified higher consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except mushroom broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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.

The canned food obtained using the described technology is physically-chemical and organoleptic in accordance with TU 10.04.10,2.10,2.

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 an experimental product, regardless of the choice of CO ₂ -extract of the micromycete biomass provided by the process variants, 8.8 · 10 ⁴ and for the control product 4.8 · 10 ^4, respectively.

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

Claims (41)

1. A method of producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, blanching and chopping beets, chopping on a top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passivation of wheat flour, mixing the listed components tomato paste, citric acid, cream, sugar, table salt, CO ₂ extract of biomass mikromitcetami Pythium catenulatum and the pyrolysis of wood, black pepper, bay leaf and mushroom broth, packing the resulting mixture into aluminum tubes with the following flow components, pbw : Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete pythium catenulatum 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 2. A method of producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components tomato paste, citric acid, cream, sugar, table salt, CO ₂ extract of biomass mikromitcetami Pythium coloratum and pyrolysis of wood, black pepper, bay leaf and mushroom broth, packing the resulting mixture into aluminum tubes with the following flow components, pbw : Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Pythium coloratum 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 3. A method for producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components tomato paste, citric acid, cream, sugar, table salt, CO ₂ extract of biomass mikromitcetami Pythium gracile and pyrolysis of wood, black pepper, bay leaf and mushroom broth, packing the resulting mixture into aluminum tubes with the following flow components, pbw : Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete pythium gracile 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 4. A method of producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components tomato paste, citric acid, cream, sugar, table salt, CO ₂ extract of biomass mikromitcetami Pythium irregulare and pyrolysis of wood, black pepper, bay leaf and mushroom broth, packing the resulting mixture into aluminum tubes with the following flow components, pbw : Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete pythium irregulare 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 5. A method for producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components tomato paste, citric acid, cream, sugar, table salt, CO ₂ extract of biomass mikromitcetami Pythium ultimum and pyrolysis of wood, black pepper, bay leaf and mushroom broth, packing the resulting mixture into aluminum tubes with the following flow components, pbw : Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Pythium ultimum 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 6. A method of producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components tomato paste, citric acid, cream, sugar, table salt, CO ₂ extract of biomass mikromitcetami Pythium insidiosum and pyrolysis of wood, black pepper, bay leaf and mushroom broth, packing the resulting mixture into aluminum tubes with the following flow components, pbw : Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete pythium insidiosum 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components tomato paste, citric acid, cream, sugar, table salt, CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica and pyrolysis of wood, black pepper, bay leaf and mushroom broth, packing the resulting mixture into aluminum tubes with the following flow components, pbw : Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete saprolegnia parasitica 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 8. A method of producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components tomato paste, citric acid, cream, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella alpina and pyrolysis of wood, black pepper, bay leaf and mushroom broth, packing the resulting mixture into aluminum tubes with the following flow components, pbw : Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella alpina 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 9. A method of producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components tomato paste, citric acid, cream, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella elongata and pyrolysis of wood, black pepper, bay leaf and mushroom broth, packing the resulting mixture into aluminum tubes with the following flow components, pbw : Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella elongata 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 10. A method for producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella bainieri and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following consumption of components, wt.h. .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella bainieri 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 11. A method of producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella exigua and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella exigua 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 12. A method of producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella minutissima and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h. .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella minutissima 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 13. A method of producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella verticillata and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h. .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella verticillata 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 14. A method of producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, blanching and chopping beets, chopping on a top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried white mushrooms on a top, passivation of wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, COz-extracts of biomass micromycete Mortierella hygrophila and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight : Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella hygrophila 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 15. A method of producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella polycephala and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h. .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella polycephala 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 16. A method of producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella globalpina and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella globalpina 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 17. A method for producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella indohii and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella indohii 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 18. A method of producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and wood pyrolysis, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, wt. .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella sepedonioides 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 19. A method of producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella lignicola and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following consumption of components, wt.h. .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid ^ ² Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella lignicola 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 20. A method of producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella humilis and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella humilis 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella alliaceae and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h. .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella alliaceae 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 22. A method for producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella strangulata and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following consumption of components, wt.h. .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella strangulata 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 23. A method of producing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella pusilla and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella pusilla 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 24. A method of producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella gracilis and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella gracilis 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 25. A method of producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella globulifera and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following consumption of components, wt.h. .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella globulifera 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 26. A method for producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella jenkinii and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following flow rate of components, wt. .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella jenkinii 0.002 Pyrolysis CO ₂ Extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 27. A method of producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella dichotoma and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella dichotoma 0.002 Pyrolysis CO ₂ Extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 28. A method of producing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following flow rate of components, wt. .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella sclerotiella 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 29. A method of producing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella zychae and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h. .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella zychae 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 30. A method of producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella marburgensis and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella marburgensis 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 31. A method of producing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella beljakovae and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, wt. .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella beljakovae 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 32. A method of producing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1-2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella sarnyensis 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 33. A method of producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella nigrescens and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, wt. .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella nigrescens 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 34. A method of producing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella gemmifera and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella gemmifera 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 35. A method of producing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella reticullata and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h. .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella reticullata 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella parvispora and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following consumption of components, wt.h. .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella parvispora 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 37. A method of producing canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ extracts of biomass micromycete Mortierella pulchella and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella pulchella 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 38. A method of producing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella gamsii and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella gamsii 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 39. A method of producing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella spinosa and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the mixture in aluminum tubes at the following component consumption, wt.h .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella spinosa 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 40. A method of producing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. .: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella nantahalensis 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 41. A method for producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping beets, chopping on top of pork, prunes and greens, soaking, cooking, separation from the broth and grinding dried porcini mushrooms on a top, passer wheat flour, mixing the listed components with tomato paste, citric acid, sour cream, sugar, sodium chloride, CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and pyrolysis wood, bitter black pepper, bay leaf and mushroom broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 388-487.94 Melted butter twenty Sour cream twenty Beet 200-416,12 Cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato paste in terms of 30% twenty Lemon acid 1,2 Salt 10,2 Sugar twenty CO ₂ biomass extract micromycete Mortierella spinosa var. sterilis 0.002 Pyrolysis CO ₂ extract wood 0.004 Black pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization.