RU2294666C1 - 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 carrot and onion cutting, roasting in melt butter and chopping; potato blanching, and chopping; fresh white cabbage shredding, freezing, and chopping; marrow cutting and chopping; scallop fillet and parsley green chopping; green pease blanching and chopping. Abovementioned components are blended tomato paste, table salt, CO₂-extract from biomass of specific micromycete specie, black pepper, bay leaf, and drinking water. 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 manufacturing a culinary dish "Vegetable soup with scallop", which includes preparing the recipe components, cooking scallop fillet, separation from the broth and cutting, chopping fresh white cabbage, cutting and sautéing carrots and onions in margarine, cutting and seasoning zucchini, cutting potatoes and parsley, peeling and cutting tomatoes, bringing the broth to a boil, adding cabbage, bringing to a boil, adding potatoes, carrots and onions, cooking, adding zucchini , tomatoes, canned green peas, table salt, spices, cooking until cooked and adding parsley and scallop greens (Collection of recipes for dishes and culinary products of the peoples of Russia - St. Petersburg: ProfiKS, 2003, pp. 69-70).

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

This result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top ELENITE peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Pythium catenulatum, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Pythium coloratum, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Pythium coloratum 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Pythium gracile, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 Pythium gracile CO ₂ biomass extract of micromycete 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Pythium irregulare, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 Pythium irregulare CO ₂ Biomass Extract 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Pythium ultimum, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 Pythium ultimum micromycete biomass CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Pythium insidiosum, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Saprolegnia parasitica 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella alpina, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella alpina 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella elongata, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella elongata 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella bainieri, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 Mortierella bainieri micromycete biomass CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella exigua, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 Mortierella exigua micromycete biomass CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella minutissima, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella minutissima 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella verticillata, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ extract of micromycete biomass Mortiereila verticillata 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortiereila hygrophila, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 Mortierella hygrophila CO ₂ Biomass Extract 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella polycephala, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella globalpina, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 Mortierella globalpina CO ₂ biomass extract of micromycete 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella indohii, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella indohii 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella sepedonioides 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella lignicola, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella lignicola 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella humilis, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ extract of biomass micromycete Mortierella humilis 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella alliaceae, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella alliaceae 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella strangulata, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella strangulata 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella pusilla, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella pusilla 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella gracilis, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ extract of biomass micromycete Mortierella gracilis 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella globulifera, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ extract of micromycete biomass Mortierella globulifera 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella jenkinii, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ extract of micromycete biomass Mortierella jenkinii 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella dichotoma, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella dichotoma 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella sclerotiella 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella zychae, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella zychae 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella marburgensis, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ extract of micromycete biomass Mortierella marburgensis 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella beljakovae, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella beljakovae 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella sarnyensis 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella nigrescens, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella nigrescens 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella gemmifera, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella gemmifera 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella reticulata, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella reticulata 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella parvispora, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella parvispora 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella pulchella, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella pulchella 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella gamsii, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 Mortierella gamsii biomass CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella spinosa, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella spinosa 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella nantahalensis 0.002 black pepper 0.3 Bay leaf 0.1 water before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping potatoes, chopping , freezing and chopping fresh white cabbage on a spinning top, chopping scallop fillet and parsley on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping on a spinning top green peas, mixing these components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis, bitter black pepper, bay leaf and drinking water, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 156 cabbage 150 potatoes 199.5-210.4 green pea 69 carrot 75-76.9 onion 36-36.45 zucchini 112.5 tomato paste 30% 12 melted butter thirty parsley 10.5 salt 10.6 CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis 0.002 black pepper 0.3 Bay leaf 0.1 water 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 carrots and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared potatoes are cut, blanched in and chopped on top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared zucchini cut and chopped in a spinning top. Prepared scallop fillet and parsley are chopped in a spinning top. Prepared green peas are blanched and ground in a spinning top. Next, the listed components are mixed with tomato paste, sodium chloride, a CO ₂ extract of one of the biomass methods provided for by the process options, bitter black pepper, bay leaf and drinking water, 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 water is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples.

Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a pilot product, regardless of the choice of CO ₂ -extract of biomass of micromycete from those provided for by the variants of the invention, 7.2 · 10 ⁴ and for the control product 4.6 · 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, chopping tops of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ -extract of the biomass of micromycete Pythium catenulatum, bitter black pepper, bay leaf and drinking water, packaging obtained in aluminum tubes at the following component consumption, parts by weight: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Pythium catenulatum 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting passer in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a spinning top fillet of scallop and parsley, cutting and chopping on top of zucchini, blanching and chopping on top of green peas, mixing the above components with tomato paste, table salt, CO ₂ -extract of the biomass of micromycete Pythium coloratum, bitter black pepper, bay leaf and drinking water, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Pythium coloratum 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting passer in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a spinning top fillet of scallop and parsley, cutting and chopping on top of zucchini, blanching and chopping on top of green peas, mixing the above components with tomato paste, table salt, CO ₂ -extract of the biomass of micromycete Pythium gracile, bitter black pepper, bay leaf and drinking water, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Pythium gracile 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting passer in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a spinning top fillet of scallop and parsley, cutting and chopping on top of zucchini, blanching and chopping on top of green peas, mixing the above components with tomato paste, table salt, CO ₂ -extract of the biomass of micromycete Pythium irregulare, bitter black pepper, bay leaf and drinking water, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Pythium irregulare 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting passer in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a spinning top fillet of scallop and parsley, cutting and chopping on top of zucchini, blanching and chopping on top of green peas, mixing the above components with tomato paste, table salt, CO ₂ -extract of the biomass of micromycete Pythium ultimum, bitter black pepper, bay leaf and drinking water, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Pythium ultimum 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting passer in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a spinning top fillet of scallop and parsley, cutting and chopping on top of zucchini, blanching and chopping on top of green peas, mixing the above components with tomato paste, table salt, CO ₂ -extract of the biomass of micromycete Pythium insidiosum, bitter black pepper, bay leaf and drinking water, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Pythium insidiosum 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting passer in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a spinning top fillet of scallop and parsley, cutting and chopping on top of zucchini, blanching and chopping on top of green peas, mixing the above components with tomato paste, sodium chloride, CO ₂ -extract of biomass of micromycete Saprolegnia parasitica, bitter black pepper, bay leaf and drinking water, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Saprolegnia parasitica 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, chopping tops of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ -extract of biomass micromycete Mortierella alpina, bitter black pepper, bay leaf and drinking water, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella alpina 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting passer in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a spinning top fillet of scallop and parsley, cutting and chopping on top of zucchini, blanching and chopping on top of green peas, mixing the above components with tomato paste, table salt, CO ₂ -extract of biomass micromycete Mortierella elongata, bitter black pepper, bay leaf and drinking water, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella elongata 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 10. A method for the production of canned food for special purposes, involving the preparation of prescription components, cutting passer in melted butter and chopping carrots and onions, cutting. blanching and chopping on a potato top, chopping, freezing and chopping fresh white cabbage on a top, chopping scallop fillet and parsley greens on a spinning top, cutting and chopping zucchini on a spinning top, blanching and chopping green peas on a spinning top, mixing the listed ingredients with sodium chloride, CO ₂ extract of biomass mikromitcetami Mortierella bainieri, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following components of flow s, parts by weight .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella bainieri 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting passer in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a spinning top fillet of scallop and parsley, cutting and chopping on top of zucchini, blanching and chopping on top of green peas, mixing the above components with tomato paste, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella exigua, bitter black pepper, bay leaf and drinking water, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella exigua 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting passer in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a spinning top fillet of scallop and parsley, cutting and chopping on top of zucchini, blanching and chopping on top of green peas, mixing the above components with tomato paste, table salt, CO ₂ -extract of biomass micromycete Mortierella minutissima, bitter black pepper, bay leaf and drinking water, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella minutissima 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting passer in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a spinning top fillet of scallop and parsley, cutting and chopping on top of zucchini, blanching and chopping on top of green peas, mixing the above components with tomato paste, table salt, CO ₂ -extract of biomass micromycete Mortierella verticillata, bitter black pepper, bay leaf and drinking water, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella verticillata 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting passer in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a spinning top fillet of scallop and parsley, cutting and chopping on top of zucchini, blanching and chopping on top of green peas, mixing the above components with tomato paste, table salt, CO ₂ -extract of biomass micromycete Mortierella hygrophila, bitter black pepper, bay leaf and drinking water, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella hygrophila 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting passer in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a spinning top fillet of scallop and parsley, cutting and chopping on top of zucchini, blanching and chopping on top of green peas, mixing the above components with tomato paste, table salt, CO ₂ -extract of biomass micromycete Mortierella polycephala, bitter black pepper, bay leaf and drinking water, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella polycephala 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, chopping a top of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella globalpina, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella globalpina 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping a top of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella indohii, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella indohii 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, chopping a top of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella sepedonioides 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, chopping tops of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella lignicola, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella lignicola 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, chopping tops of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella humilis, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella humilis 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, chopping a top of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella alliaceae, the black bitter pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella alliaceae 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping in a potato top, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping tops of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella strangulata, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella strangulata 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, chopping a top of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella pusilla, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella pusilla 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, chopping a top of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella gracilis, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella gracilis 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping in a potato top, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping a top of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella globulifera, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella globulifera 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, chopping a top of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella jenkinii, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella jenkinii 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 27. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, chopping a top of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella dichotoma, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella dichotoma 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, chopping a top of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, chopping a top of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella zychae, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella zychae 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping in a potato top, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping a top of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella marburgensis, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella marburgensis 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, chopping tops of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella beljakovae, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella beljakovae 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, chopping a top of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella sarnyensis 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping in a potato top, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping tops of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella nigrescens, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella nigrescens 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, chopping a top of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella gemmifera, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella gemmifera 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, chopping tops of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella reticulata, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella reticulata 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, chopping a top of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella parvispora, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella parvispora 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, chopping a top of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella pulchella, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella pulchella 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, chopping a top of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella gamsii, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella gamsii 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, chopping a top of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella spinosa, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella spinosa 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping in a potato top, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping a top of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis, black pepper, bay leaf and drinking water, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella nantahalensis 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping in a potato top, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping tops of scallop fillet and parsley, cutting and chopping zucchini on a top, blanching and chopping green peas on a top, mixing the above components with tomato paste, table salt, CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis, bitter black pepper, bay leaf and drinking water, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Scallop fillet 156 Fresh white cabbage 150 Potatoes 199.5-210.4 Green pea 69 Carrot 75-76.9 Onion 36-36.45 Zucchini 112.5 Tomato Paste 30% 12 Melted butter thirty Parsley 10.5 Common salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella spinosa var. sterilis 0.002 Black pepper 0.3 Bay leaf 0.1 Water Before the release of the target product 1000 sealing and sterilization.