RU2298381C2 - Method for manufacturing canned food "schi derevenskye with beef and mushrooms" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing canned first-course dishes for cosmic nutrition. The suggested variants deal with preparing all the ingredients: boiling meadow mushrooms to separate them from the broth to be reduced upon a roller; the beef should be cut and reduced upon a roller, new white cabbage should be chopped, frozen and reduced, parsley green part should be, also, cut. One should cut carrots, parsley root and onions to fry them in melted butter and reduced then upon a roller, wheat flour should be fried in fat. Garlic should be grated. It is necessary to mix the above-mentioned components with tomato paste, citric acid, common salt, a CO₂-extract of the biomass of the preset micromycete type and hot black pepper. The obtained mixture should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to manufacture canned food being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

41 cl

Description

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

A known method of producing a culinary dish "Country cabbage soup with beef and mushrooms", which includes preparing the recipe components, boiling and separating the champignon broth, washing sauerkraut, cutting and sautéing carrot, onion and parsley root in ghee, frying the meat bones, cooking beef and its separation from the broth, cutting garlic and parsley, mixing cabbage, mushroom broth, tomato paste, wheat flour, bones, carrots, parsley root and onions, stewing the resulting mixture for 1 asa, adding pepper and salt, removing bones, mixing with porcini mushrooms, beef and meat broth, cooking until tender, and adding parsley and garlic greens to obtain the target product (Zubarev N.D. Russian cuisine - M .: Veche, 2003, p.38).

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

This result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on the top, cutting and grinding beef on the top, chopping parsley greens, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley on a spinning top, rubbing garlic, rubbing millet ary flour, mixing these components with tomato paste, citric acid, sodium chloride, CO ₂ extract of biomass mikromitcetami Pythium catenulatum and black bitter pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of the biomass of micromycete Pythium coloratum and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass of micromycete Pythium gracile and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass of micromycete Pythium irregulare and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of the biomass of micromycete Pythium ultimum and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass of micromycete Pythium insidiosum and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract biomass of micromycete Saprolegnia parasitica and bitter black pepper, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella alpina and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella elongata and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella bainieri and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract biomass micromycete Mortierella exigua and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella minutissima and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella verticillata and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract biomass micromycete Mortierella hygrophila and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract biomass micromycete Mortierella polycephala and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella globalpina and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella indohii and bitter black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella sepedonioides and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella lignicola and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella humilis and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella alliaceae and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract biomass micromycete Mortierella strangulata and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract biomass micromycete Mortierella pusilla and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella gracilis and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella globulifera and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella jenkinii and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella dichotoma and black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella sclerotiella and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella zychae and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella marburgensis and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella beljakovae and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella sarnyensis and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract biomass micromycete Mortierella nigrescens and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella gemmifera and bitter black pepper, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella reticulata and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella parvispora and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella pulchella and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella gamsii and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella spinosa and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the listed components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella nantahalensis and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping the mushrooms on top, cutting and grinding beef on the top, chopping parsley greens on the top, chopping , freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing garlic, rubbing wheat egg flour, mixing the above components with tomato paste, citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 salt 10.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 black pepper 0.4 mushroom broth before the release of the target product 1000

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared champignons are boiled, separated from the broth and ground in a spinning top. Prepared beef is cut and ground in a spinning top. Prepared parsley is crushed in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, onions and parsley root are cut, sautéed in ghee and chopped in a spinning top. The prepared garlic is mashed. Prepared wheat flour passer. Next, the listed components are mixed with tomato paste, citric acid, sodium chloride, a CO ₂ extract of one of the biomass methods provided for by the process options and black bitter pepper, the 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 mushroom broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 the biomass of micromycete from the methods provided, 7.4 · 10 ⁴ and for the control product 5.3 · 10 ⁴ .

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, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l monnoy acid, sodium salt, CO ₂ extract of biomass mikromitcetami Pythium catenulatum and black bitter pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Pythium catenulatum 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l monnoy acid, sodium salt, CO ₂ extract of biomass mikromitcetami Pythium coloratum and black bitter pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Pythium coloratum 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l monnoy acid, sodium salt, CO ₂ extract of biomass mikromitcetami Pythium gracile and black bitter pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Pythium gracile 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l monnoy acid, sodium salt, CO ₂ extract of biomass mikromitcetami Pythium irregulare and black bitter pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Pythium irregulare 0.002 Black pepper 0.4 Mushroom broth 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, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l monnoy acid, sodium salt, CO ₂ extract of biomass mikromitcetami Pythium ultimum and black bitter pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Pythium ultimum 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l monnoy acid, sodium salt, CO ₂ extract of biomass mikromitcetami Pythium insidiosum and black bitter pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Pythium insidiosum 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l monnoy acid, sodium salt, CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica and black bitter pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Saprolegnia parasitica 0.002 Black pepper 0.4 Mushroom broth 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, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l monnoy acid, sodium salt, CO ₂ extract of biomass mikromitcetami Mortierella alpina and black bitter pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella alpina 0.002 Black pepper 0.4 Mushroom broth 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 the recipe components, boiling, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l monnoy acid, sodium salt, CO ₂ extract of biomass mikromitcetami Mortierella elongata and black bitter pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella elongata 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella bainieri and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella bainieri 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass of micromycete Mortierella exigua and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella exigua 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass micromycete Mortierella minutissima and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella minutissima 0.002 Black pepper 0.4 Mushroom broth 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 the recipe components, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass micromycete Mortierella verticillata and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella verticillata 0.002 Black pepper 0.4 Mushroom broth 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, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass micromycete Mortierella hygrophila and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella hygrophila 0.002 Black pepper 0.4 Mushroom broth 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 recipe components, cooking, separating from the broth and chopping champignons on a top, cutting and grinding beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass of micromycete Mortierella polycephala and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella polycephala 0.002 Black pepper 0.4 Mushroom broth 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 the recipe components, boiling, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass micromycete Mortierella globalpina and black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella globalpina 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, cooking, separating from the broth and chopping champignons on a top, cutting and grinding beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella indohii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella indohii 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing recipe components, boiling, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass of micromycete Mortierella sepedonioides and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella sepedonioides 0.002 Black pepper 0.4 Mushroom broth 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 the recipe components, boiling, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella lignicola and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella lignicola 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, a CO ₂ -extract of biomass micromycete Mortierella humilis and black pepper, packaging the mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella humilis 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass micromycete Mortierella alliaceae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella alliaceae 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass micromycete Mortierella strangulata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella strangulata 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass micromycete Mortierella pusilla and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella pusilla 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass micromycete Mortierella gracilis and black pepper, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella gracilis 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass micromycete Mortierella globulifera and black pepper, packaging the mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella globulifera 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella jenkinii and black pepper, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella jenkinii 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass micromycete Mortierella dichotoma and black pepper, packaging the mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella dichotoma 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella sclerotiella and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cooking, separating from the broth and chopping champignons on a top, cutting and grinding beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass of micromycete Mortierella zychae and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella zychae 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass micromycete Mortierella marburgensis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella marburgensis 0.002 Black pepper 0.4 Mushroom broth 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, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella beljakovae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella beljakovae 0.002 Black pepper 0.4 Mushroom broth 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, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella sarnyensis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella sarnyensis 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass of micromycete Mortierella nigrescens and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella nigrescens 0.002 Black pepper 0.4 Mushroom broth 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, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass of micromycete Mortierella gemmifera and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella gemmifera 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass of micromycete Mortierella reticulata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella reticulata 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass micromycete Mortierella parvispora and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella parvispora 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass micromycete Mortierella pulchella and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella pulchella 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella gamsii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella gamsii 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cooking, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass of micromycete Mortierella spinosa and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella spinosa 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l with citric acid, sodium chloride, CO ₂ -extracted biomass of micromycete Mortierella nantahalensis and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella nantahalensis 0.002 Black pepper 0.4 Mushroom broth 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, cooking, separating from the broth and chopping champignons on a top, cutting and grinding beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, onions and parsley root in a spinning top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, l citric acid, sodium chloride, CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato Paste 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Salt 10.6 CO ₂ Micromycete Biomass Extract Mortierella spinosa var. sterilis 0.002 Black pepper 0.4 Mushroom broth Before the release of the target product 1000 sealing and sterilization.