RU2298975C1 - Method for manufacturing canned food "fish with vegetable ragout in tomato gravy" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the innovation in question deals with the technology for manufacturing fish-vegetable canned food for cosmic nutrition due to preparing necessary components due to cutting, frying in melted butter and reducing the carrots, parsley root and onions upon a roller; cutting, blanching and reducing potatoes and Swedish turnip upon a roller; chopping, freezing new white cabbage and reducing it upon a roller; cutting skinned fish fillet and reducing it upon a roller followed by frying wheat flour. Then it is necessary to mix the above-mentioned components with tomato paste, fish broth, sugar, common salt and CO₂-extracts of the preset type of mycromycete biomass, hot black pepper and laurel leaf. After that, one should fulfill packing procedures into aluminum tubes followed by sealing and sterilization. This innovation enables to obtain new canned food being of higher digestibility.

EFFECT: higher efficiency.

41 cl

Description

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

There is a method of obtaining a culinary dish "Boiled fish with vegetable stew in tomato sauce", which includes preparing the recipe components, cutting fish fillet into portions, 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 separate from the broth to obtain the main component, cutting and frying in the cooking oil of potatoes, carrots and rutabaga, cutting and pa curing onion in cooking oil, cutting and stewing fresh white cabbage, mixing potatoes, carrots, onions, rutabaga and main red sauce, stewing for 10-15 minutes, adding cabbage, stewing for 15-20 minutes, adding table salt , black pepper and bay leaf and stew for 5-10 minutes to obtain a side dish, cutting and sautéing carrots, parsley and onions in margarine, adding tomato puree, sautéing for 15-20 minutes, adding the main white sauce, wa rku for 25-30 minutes, adding sugar, salt, black pepper and bay leaf, rubbing and boiling to obtain a sauce and forming a finished dish from the main component, side dish and sauce (Godunova L.E., Collection of recipes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.195-197).

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

This result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping fish skinned top on a top, stirring wheat flour, mixing listed components with tomato paste, fish broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium catenulatum, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella reticulate 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 for producing the canned product “Fish with vegetable stew in tomato sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, chopping skinned fish fillet on a top, stirring wheat flour, mixing pepper PARTICULAR components with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var.sterilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 melted butter 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var.sterilis 0.002 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 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 rutabaga are cut, blanched and chopped in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared skinned fish fillet is ground in a spinning top. Prepared wheat flour passer. Further, the listed components are mixed with tomato paste, fish broth, sugar, sodium chloride and CO ₂ extracts of one of the biomass and black bitter pepper and bay leaves provided for by the invention, packaged in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the target product.

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

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 13.7 · 10 ⁴ and for the control product 7.9 · 10 ^4, respectively.

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

Claims (41)

1. A method of obtaining a canned product 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinned fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and CO ₂ -extracts of biomass of micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinned fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and CO ₂ -extracts of biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 producing a canned product 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinned fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and CO ₂ -extracts of biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinned fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and CO ₂ -extracts of the biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinned fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and CO ₂ -extracts of biomass of micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinned fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and CO ₂ -extracts of biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinned fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, with the following consumption of components, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinned fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the mixture in aluminum tubes, at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 producing a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinned fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, with the following consumption of components, parts by weight: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 producing a canned product 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 producing a canned product 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 producing a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 producing a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a canned product 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete mortorterella 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 producing a canned product 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a canned food for special purposes, involving the preparation of recipe components, cutting, sautéing in ghee and grinding in a spinning top m orcovies, parsley and onion roots, cutting, blanching and chopping potato and rutabaga on a top, chopping, freezing and chopping fresh white cabbage on a top, chopping fish skinless on a top, stirring wheat flour, mixing the listed ingredients with tomato , sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, at the following consumption of components, wt. hours: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a canned product 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 Lemon acid 0.3 CO ₂ Biomass Extract micromycete 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 obtaining a canned product 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 producing a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinned fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinned fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 producing a canned product 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinned fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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 obtaining a 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 rutabaga, chopping, freezing and chopping fresh white cabbage, grinding tops of skinless fish fillet on top, passer wheat flour, mixing the listed ingredients with tomato paste, fish broth, sugar, cook salt and constant CO ₂ extract 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 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 103-107.15 Swede 103-107.15 Cabbage 125 Melted butter 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt 11.6 CO ₂ Biomass Extract micromycete 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.