RU2298353C2 - Method for production of canned goods from white-fish and vegetables (variants) - Google Patents

Abstract

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

SUBSTANCE: claimed method includes formula component preparation, namely white-fish and marrow cutting and chopping; estragon green chopping; fresh white cabbage shredding, freezing and chopping; cutting of carrot, parsley root and onion followed by roasting thereof in melt butter and chopping; potato and rutabaga blanching and chopping; garlic pulping; wheat flour sautéing. Then abovementioned components are blended with tomato paste, citric acid, sugar, fish broth, table salt, and CO₂-extracts from biomass of specific micromycete species, clove, cinnamon, black pepper and bay leaf. Obtained mixture is pre-packed sealed and sterilized.

EFFECT: canned goods of increased digestion value in contrast to similar dish.

41 cl

Description

The invention relates to a technology for the preparation of canned fish for space nutrition.

A known method of cooking a culinary dish "Braised whitefish with vegetables", which includes preparing the recipe, cutting and sautéing in margarine with the addition of tomato puree, carrots and onions, sautéing wheat flour, rubbing garlic, cutting Amur whitefish, layering carrots and onions and Amur whitefish, the addition of drinking water, acetic acid and table salt, stewing for 38-55 minutes, the addition of wheat flour, garlic, pepper, cloves, cinnamon and bay leaf, stewing for 5-7 minutes with obtaining the main component, cutting and frying potatoes, carrots, parsley and rutabaga in cooking oil, cutting and sautéing onions in cooking oil, chopping and stewing fresh white cabbage, cutting zucchini, rubbing garlic, mixing potatoes, rutabaga, carrots, parsley root , onions and main red sauce, stew for 10-15 minutes, add cabbage and zucchini, stew for 5-15 minutes, add garlic and spices and stew for 5-15 minutes to obtain a side dish, cutting the greens forming finished dishes main component, and the green ekstragona garnish ( "Collection of recipes of dishes and culinary products CIS". St. Petersburg: Profession, 2001, p.119-120, 390, 397-398).

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 technical result is achieved by the variants of the proposed method, which include preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onion in a top onions, blanching and chopping on a top of potatoes and rutabaga, cutting zucchini and chopping them on a spinning top, chopping extragon greens on the last, rubbing garlic, stirring enichnoy flour, mixing these components with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami, clove, cinnamon, black pepper and leafs and fish broth, blanching, and grinding on potatoes and gyroscope swedes, rubbing garlic , sautéing flour, mixing the listed ingredients with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami, clove, cinnamon, black pepper and leafs and F RDCCH resulting mixture into aluminum tubes, their sealing and sterilization. The resulting mixture contains components at their next flow rate, parts by weight:

Amur whitefish 669 carrot 306-314.2 onion 134.6-163.3 parsley root 17-17.3 swede 68.7-71.7 cabbage fifty zucchini 59.7 garlic 9.1 melted butter 73.3 tomato paste 30% 26 lemon acid 0.8 Wheat flour 9 sugar fifteen extragon 87 salt 12 CO _{2 -} micromycete biomass extract 0.002 CO ₂ extract of clove 0.003 CO ₂ extract of cinnamon 0.003 CO _{2 -} black pepper extract 0.108 CO ₂ bay leaf extract 0,0227 fish stock before the release of the target product 1000

According to the shown embodiments used a CO ₂ extract of biomass mikromitcetov following types: Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Phythium insidiosum, Saprolegnia parasitica, Mortierella alpina, Mortierella elongata, Mortierella bainieri, Mortierella exigua, Mortierella minutissima , Mortierella verticillata, Mortierella hugrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella alliaceae, Mortierella strangulata, Mortierella pusilla, Mortierella gracilis, Mortierella globulifera, Mortierella jenkinii, Mortierella dichotoma, Mortierella sclerotiella, Mortierella zychae, Mortierella marburgensis, Mortierella beljakovae, Mortierella sarnyensis, Mortierella nigrescens, Mortierella gemmifera, Mortierella ret iculata, Mortierella parvispora, Mortierella pulchella, Mortierella gamsii, Mortierella spinosa, Mortierella nantahalensis, Mortierella spinosa var. sterilis.

The methods are as follows.

Prescription components are prepared according to traditional technology.

Prepared Amur whitefish and zucchini cut and chopped in a spinning top. The prepared greens of the extragon are ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared potatoes and rutabaga are cut, blanched and chopped in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. The prepared garlic is mashed. Prepared wheat flour passer. Then, the listed components are mixed with tomato paste, citric acid, sugar, sodium chloride, CO ₂ extracts of one of the biomass, cloves, cinnamon, black bitter and bay leaves pepper and fish broth provided for by the process options, and the resulting mixture is Packed in aluminum tubes with the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except for fish broth, 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 was for the experimental product, regardless of the choice of the CO ₂ -extract of the micromycete biomass from 1.6 · 10 ⁵ provided for by the process variants and for the control product, 1.1 · 10 ^5, respectively. Thus, the proposed group of inventions allows you to get new canned space food, with increased digestibility compared to a similar culinary dish.

Claims (41)

1. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients com with tomato paste, citric acid, sugar, salt, CO ₂ -extracts of biomass micromycete Pythium catenulatum, cloves, cinnamon, black bitter and bay leaves and fish broth, packing the resulting mixture in aluminum tubes, sealing and sterilizing, the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Pythium catenulatum 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 2. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, sodium chloride, CO ₂ - extracts of biomass of micromycete Pythium coloratum, cloves, cinnamon, black pepper and bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilizing them, while the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Pythium coloratum 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 3. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients com with tomato paste, citric acid, sugar, salt, CO ₂ -extracts of biomass of micromycete Pythium gracile, cloves, cinnamon, black pepper and bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilizing them, while the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Pythium gracile 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 4. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, salt, CO ₂ -extracts of biomass micromycete Pythium irregulare, cloves, cinnamon, black pepper and bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilizing them, while the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Pythium irregulare 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 5. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients com with tomato paste, citric acid, sugar, salt, CO ₂ -extracts of biomass of Pythium ultimum micromycete, cloves, cinnamon, black bitter and bay leaves pepper and fish broth, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, while the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Pythium ultimum 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 6. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on the top, chopping fresh white cabbage, freezing and chopping the top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients com with tomato paste, citric acid, sugar, salt, CO ₂ -extracts of biomass micromycete Pythium insidiosum, cloves, cinnamon, black bitter and bay leaves and fish broth, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, while the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Pythium insidiosum 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 7. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients com with tomato paste, citric acid, sugar, salt, CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, cloves, cinnamon, black bitter and bay leaves and fish broth, packing the mixture into aluminum tubes, sealing and sterilizing them, while the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Saprolegnia parasitica 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 8. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients com with tomato paste, citric acid, sugar, salt, CO ₂ -extracts of biomass micromycete Mortierella alpina, cloves, cinnamon, black pepper and bay leaf and fish broth, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, while the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella alpina 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 9. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients com with tomato paste, citric acid, sugar, salt, CO ₂ -extracts of biomass micromycete Mortierella elongata, cloves, cinnamon, black pepper and bay leaf and fish broth, packing the resulting mixture in aluminum tubes, sealing and sterilizing them, the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella elongata 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 10. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on the top, chopping fresh white cabbage, freezing and chopping the top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella bainieri, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella bainieri 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 11. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella exigua, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella exigua 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 12. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella minutissima, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella minutissima 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 13. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella verticillata, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella verticillata 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 14. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella hygrophila, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella hygrophila 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 15. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella polycephala, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella polycephala 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 16. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella globalpina, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella globalpina 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 17. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella indohii, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella indohii 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 18. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella sepedonioides 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 19. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella lignicola, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella lignicola 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 20. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on the top, chopping fresh white cabbage, freezing and chopping the top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella humilis, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella humilis 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 21. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella alliaceae, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella alliaceae 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 22. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella strangulata, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella strangulata 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 23. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella pusilla, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella pusilla 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 24. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella gracilis, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella gracilis 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 25. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion root, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella globulifera, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella globulifera 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 26. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion root, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella jenkinii, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella jenkinii 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 27. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping a top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella dichotoma, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella dichotoma 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 28. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion root, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 29. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion root, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella zychae, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella zychae 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 30. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onion, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella marburgensis, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella marburgensis 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 31. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on the top, chopping fresh white cabbage, freezing and chopping the top, cutting, sautéing in melted butter and chopping carrots on the top, parsley root and onion, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella beljakovae, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella beljakovae 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 32. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion root, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella sarnyensis 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 33. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it, cutting, sautéing in melted butter and chopping carrots, parsley and onion root, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella nigrescens, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella nigrescens 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 34. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it, cutting, sautéing in melted butter and chopping carrots, parsley and onion root, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella gemmifera, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella gemmifera 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 35. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onion, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella reticulata, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella reticulata 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 36. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella parvispora, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella parvispora 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 37. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on the top, chopping fresh white cabbage, freezing and chopping the top, cutting, sautéing in ghee and chopping carrots, parsley and onions. blanching and chopping on a top of potatoes and rutabaga, cutting zucchini and chopping them on a top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, sodium chloride, CO ₂ biomass extracts micromycete Mortierella pulchella, cloves, cinnamon, black pepper and bay leaf and fish broth, packing the mixture in aluminum tubes, sealing and sterilizing the mixture, the mixture contains you at their next consumption, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella pulchella 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 38. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion root, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella gamsii, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella gamsii 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 39. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it, cutting, sautéing in melted butter and chopping carrots, parsley and onion root, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella spinosa, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella spinosa 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 40. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots on a top, parsley root and onion, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato infusion, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, wherein the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella nantahalensis 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 41. A method of manufacturing canned food, which includes preparing the recipe components, cutting and chopping Amur whitefish on a top, chopping fresh white cabbage, freezing and chopping it on a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, blanching and chopping potatoes and rutabaga on a spinning top, cutting zucchini and chopping them on a spinning top, chopping tarragon greens on the last, rubbing garlic, stirring wheat flour, mixing the listed ingredients comrade with tomato paste, citric acid, sugar, table salt, CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis, cloves, cinnamon, black pepper and bay leaf and fish broth, packaging the resulting mixture in aluminum tubes, sealing and sterilizing, the resulting mixture contains components at their next flow rate, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.7 Cabbage fifty Zucchini 59.7 Garlic 9.1 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella spinosa var. sterilis 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000