RU2294655C1 - Method for production of special canned goods (variants) - Google Patents

Abstract

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; potato and vegetable haricot cutting, blanching and chopping; carrot and onion cutting, roasting in melt butter and chopping; meat cutting and chopping; gardenstuff chopping. Abovementioned components are blended with bone broth, sour cream, table salt, and CO₂-extracts from biomass of specific micromycete specie, black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

Description

The invention relates to a technology for the production of canned first lunch dishes for space nutrition.

A known method of manufacturing a culinary dish "Vegetable Soup", which includes preparing the recipe components, cooking, separating from the broth and cutting meat, cutting and sautéing carrots and onions in margarine, cutting potatoes, vegetable beans and greens, chopping fresh cabbage, bringing the broth to a boil, the introduction of potatoes, cabbage and vegetable beans into it, cooking until cooked, the introduction of 10-15 minutes before the end of cooking carrots, onions, salt, black pepper and bay leaves, the introduction of meat and Eni and sour cream dressing to give the finished dish (Godunov LE Collection of recipes of food and food products for catering - SPb .: ProFIX, 2003, s.64-72, 88).

The technical result of the invention 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 of manufacturing canned food “Vegetable Soup” for special purposes involves preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping potatoes and vegetable beans on a top, cutting, sautéing in ghee and chopping carrots and onions in a spinning top, cutting and chopping meat in a spinning top, chopping greens in a spinning top, mixing the above components with bone broth, sour cream, cooked with pour and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of the biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass of micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Co _{2 -} black pepper extract 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, wt.h:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass of micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned "Vegetable Soup" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potatoes and vegetable beans on a spinning top, cutting, sautéing in melted oil and chopping carrots and onions in a top, cutting and chopping meat in a top, chopping greens in a top, mixing the above components with bone broth, sour cream, and cooked salt and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared potatoes and vegetable beans are cut, blanched and chopped in a spinning top. Prepared carrots and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared meat is cut and ground in a spinning top. The prepared greens are ground in a spinning top. Further, the listed components are mixed with bone broth, sour cream, sodium chloride and CO ₂ extracts of one of the biomass and black bitter pepper and bay leaf provided for by the embodiments of the invention, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the target product .

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses per estimated tab 100 kg per 1 ton of the target product. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of CO ₂ -extract of the biomass of micromycete from the method options, 6.4 · 10 ⁴ and for the control product 4.3 · 10 ⁴ respectively.

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

Claims (41)

1. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetables, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, salt and CO ₂ -extracts of Pyt micromycete biomass hium catenulatum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Pythium catenulatum 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 2. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, salt and CO ₂ -extracts of Pyt micromycete biomass hium coloratum, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Pythium coloratum 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 3. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, salt and CO ₂ -extracts of Pyt micromycete biomass hium gracile, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Pythium gracile CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 4. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, salt and CO ₂ -extracts of micromycete biomass Pythium irregulare black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Pythium irregulare 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 5. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, salt and CO ₂ -extracts of Pyt micromycete biomass hium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Pythium ultimum 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 6. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, salt and CO ₂ -extracts of Pyt micromycete biomass hium insidiosum, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Pythium insidiosum 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 7. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the above components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of biomass of micromycete Sap rolegnia parasitica, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Saprolegnia parasitica 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 8. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the above components with bone broth, sour cream, salt and CO ₂ -extracts of biomass of micromycete Mor tierella alpina, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella alpina 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 9. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the above components with bone broth, sour cream, salt and CO ₂ -extracts of biomass of micromycete Mor tierella elongata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella elongata 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 10. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a top of carrots and onions , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella bainieri, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella bainieri 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 11. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ extracts of Mort micromycete biomass ierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella exigua 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 12. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella minutissima, black pepper of bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella minutissima 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 13. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella verticillata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella verticillata 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 14. A method of manufacturing canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetables, cutting, sautéing in ghee and chopping a carrot and onion on top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ extracts of Mort micromycete biomass ierella hygrophila, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella hygrophila 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 15. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella polycephala, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella polycephala 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 16. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ extracts of Mort micromycete biomass ierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella globalpina 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 17. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a top of carrots and onions , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ extracts of Mort micromycete biomass ierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella indohii 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 18. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella sepedonioides, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella sepedonioides 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 19. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetables, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella lignicola, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella lignicola 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 20. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a top of carrots and onions , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ extracts of Mort micromycete biomass ierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella humilis 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 21. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ extracts of Mort micromycete biomass ierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella alliaceae 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 22. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella strangulata, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella strangulata 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 23. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ extracts of Mort micromycete biomass ierella pusilla, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella pusilla 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 24. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella gracilis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella gracilis 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 25. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in melted butter and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella globulifera, black pepper of bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella globulifera 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 26. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the above components with bone broth, sour cream, salt and CO ₂ -extracts of biomass micromycete Mort ierella jenkinii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella jenkinii 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 27. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and chopping potato and vegetable beans on a spinning top, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella dichotoma, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella dichotoma 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 28. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella sclerotiella, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 29. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella zychae, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella zychae 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 30. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in melted butter and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella marburgensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella marburgensis 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 31. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella beljakovae, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella beljakovae 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 32. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella sarnyensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella sarnyensis 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 33. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella nigrescens, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella nigrescens 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 34. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella gemmifera, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella gemmifera 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 35. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella reticulata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella reticulata 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 36. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella parvispora, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella parvispora 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 37. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ extracts of Mort micromycete biomass ierella pulchella, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella pulchella 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 38. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella gamsii 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 39. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in melted butter and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella spinosa 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 40. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in ghee and chopping a carrot and onion on top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ extracts of Mort micromycete biomass ierella nantahalensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella nantahalensis 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization. 41. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes and vegetable beans, cutting, sautéing in melted butter and chopping a carrot and onion in a top , cutting and grinding in a top of meat, grinding in a top of greens, mixing the listed components with bone broth, sour cream, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Meat 120.48-157.48 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella spinosa var. sterilis 0.002 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000 sealing and sterilization.