RU2298972C1 - Method for manufacturing canned food "fish with vegetable ragout in polish gravy" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing fish-vegetable canned food for cosmic nutrition. The method in question deals with preparing all necessary components: the suggested canned food should be prepared due to cutting, heating in melted butter and reducing upon a roller carrots, parsley root and onions; cutting, blanching potatoes and the turnip upon a roller; chopping, freezing new white cabbage and reducing it upon a roller, and, also, boiling, shelling and reducing hen eggs upon a roller followed by cutting the marrows to reduce it upon a roller. Skinned fish fillet and greens should be reduced upon a roller. Garlic should be grated followed by frying wheat flour in melted butter. Then one should mix the above-mentioned components with tomato paste, fish broth, sugar, common salt, citric acid and CO₂-extracts of the preset micromycete type biomass, hot black pepper and laurel leaf. After that, one should pack the mixture obtained into aluminum tubes followed by sealing and sterilization. This enables to obtain new canned food being of higher digestibility.

EFFECT: higher efficiency.

41 cl

Description

The group of inventions relates to the production technology of canned fish and vegetables for space nutrition.

A known method of preparing a culinary dish "Boiled fish with vegetable stew in Polish sauce", which includes preparing the recipe components, cutting fish fillet into portioned slices, skin incision, pouring water, adding carrots, parsley root, onions, salt, bitter pepper and bay leaf, bring to a boil, bring to readiness for 5-7 minutes at a temperature of 85-90 ° C and separation from the broth to obtain the main component, cutting and frying in the cooking oil of potatoes, carrots, parsley root and turnips, cutting and sautéing onions in cooking oil, cutting and stewing fresh white cabbage, cutting zucchini, rubbing garlic, mixing potatoes, carrots, parsley root, onions, turnips and main red sauce, stewing for 10-15 minutes, adding zucchini and cabbage, stewing for 15-20 minutes, adding table salt, garlic, black bitter and bay leaves and stewing for 5-10 minutes to obtain a side dish, boiling, peeling and cutting chicken eggs, cutting greens, heating the main white sauce and to sowing eggs, greens, butter, table salt and citric acid to produce sauce and forming a finished dish from the main component, side dish and sauce (Godunova L.E., Collection of recipes for dishes and culinary products for catering establishments - St. Petersburg: ProfiKS 2003, p. 195-197).

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 of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping in a spinning top potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, both chopping shkurennogo fish fillets and greens, rubbing garlic sautéing flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top of skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper and bay leaf mixture, packing in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top of skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Pythium gracile, bitter black pepper and bay leaf, packing obtained in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top of ground fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium irregulare, black pepper and bay leaves, packing in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top of ground fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium insidiosum, black pepper and bay leaf mixture, packing in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top of skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf bean mixture, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packaging in aluminum tubes at the following flow rate of components, parts by weight

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packaging in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf bean mixture, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella exigua, black pepper and bay leaves, packaging in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf bean mixture, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf bean mixture, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf bean mixture, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf bean mixture, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top of skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaves, packaging in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaves, packaging in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaves, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf bean mixture, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top of ground fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf mixture, packing in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella alliaceae, bitter pepper and bay leaves, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top of skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf bean mixture, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella pusilla, bitter black pepper and bay leaves, packaging in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaves, packaging in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf bean mixture, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top of ground fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaves, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaves, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.008

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top of ground fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaves, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top of skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf mixture, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top of skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf bean mixture, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top of ground fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaves, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top of skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaves, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaves, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top of skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaves, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top of skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf mixture, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top of skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf mixture, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella pulchella, bitter black pepper and bay leaves, packaging in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, bitter black pepper and bay leaves, packaging in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top of skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf mixture, packing in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top of skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf mixture, bay leaves, in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of preparing canned fish with vegetable stew in Polish sauce for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping on a top skinned fish fillet and greens, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 greenery 4.04 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared potatoes and turnips are cut, blanched and chopped in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared chicken eggs are boiled, peeled and ground in a spinning top. Prepared zucchini cut and chopped in a spinning top. Prepared skinned fish fillet and greens are ground in a spinning top. The prepared garlic is mashed. Prepared wheat flour passer. Further, the listed components are mixed with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of one of the biomass of black pepper and bay leaf provided for by the invention, packaged in aluminum tubes at the aforementioned component flow rate, sealed and sterilized with obtaining the target product.

The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was estimated by the number of ciliates per 1 cm ^{3 of} product. It was for the experimental product, regardless of the choice of the CO ₂ extract of micromycete biomass from the method provided for by the process variants, 14 · 10 ⁴ and for the control product 8.3 · 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 of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, chopping, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring wheat egg flour, mixing the listed components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ -extracts of the biomass of Pythium catenulatum micromycete, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, at the following consumption of components, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Pythium catenulatum 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 2. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, chopping, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring wheat egg flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the mixture into aluminum tubes, at the following consumption of components, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Pythium coloratum 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 3. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on the top, chopping, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring wheat egg flour, mixing the listed components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of Pythium gracile micromycete biomass, bitter black pepper and bay leaf, packing the mixture into aluminum tubes, at the following consumption of components, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Pythium gracile 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 4. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions on top, cutting, blanching and chopping potatoes and turnips on the top, chopping, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring wheat egg flour, mixing the listed components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ -extracts of the biomass of Pythium irregulare micromycete, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, at the following consumption of components, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Pythium irregulare 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 5. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, shredding, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring wheat egg flour, mixing the listed components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ -extracts of Pythium ultimum micromycete biomass, black pepper and bay leaf, packing the mixture into aluminum tubes, at the following consumption of components, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Pythium ultimum 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 6. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, chopping, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring wheat egg flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of the biomass of Pythium insidiosum micromycete, black bitter and bay leaves, packing the resulting mixture in aluminum tubes, at the following consumption of components, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Pythium insidiosum 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 7. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, shredding, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring wheat egg flour, mixing the listed components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the mixture into aluminum tubes, at the following consumption of components, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Saprolegnia parasitica 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 8. A method of preparing canned food for special purposes, which includes preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh on the top white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring wheat egg flour, mixing the listed components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, at the following consumption of components, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella alpina 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 9. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, shredding, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring wheat egg flour, mixing the listed components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, at the following consumption of components, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella elongata 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 10. A method of preparing canned food for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella bainieri 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 11. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, chopping, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella exigua 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 12. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, shredding, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella minutissima 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 13. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, chopping, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella verticillata 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 14. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, chopping, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella hygrophila 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 15. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, shredding, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella polycephala 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 16. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, chopping, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella globalpina 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 17. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, chopping, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella indohii 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 18. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, chopping, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella sepedonioides 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 19. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella lignicola 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 20. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, chopping, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella humilis 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 21. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, shredding, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella alliaceae 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 22. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, chopping, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella strangulata 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 23. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, chopping, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella pusilla 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 24. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, chopping, freezing and chopping fresh fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella gracilis 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 25. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella globulifera 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 26. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella jenkinii 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 27. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella dichotoma 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 28. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh on the top white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 29. A method of preparing canned food for special purposes, which includes preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella zychae 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 30. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella marburgensis 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 31. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella beljakovae 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 32. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella sarnyensis 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 33. A method of preparing canned food for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh on the top white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300O Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella nigrescens 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 34. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella gemmifera 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 35. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh on the top white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella reticulata 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 36. A method of preparing canned food for special purposes, which includes preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella parvispora 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 37. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella pulchella 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 38. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella gamsii 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 39. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella spinosa 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 40. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring psh -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow, wt .h .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella nantahalensis 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 41. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping fresh on the top white cabbage, boiling, peeling and chopping chicken eggs on a top, cutting and chopping zucchini on a top, chopping skinless fish fillet and greens on a spinning top, rubbing garlic, stirring -boundary flour, mixing these components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, with the following consumption of components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella spinosa var. sterilis 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization.