RU2298983C1 - Method for manufacturing canned food "fish with vegetable ragout in polish gravy" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

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

EFFECT: higher efficiency.

41 cl

Description

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

A known method of obtaining a culinary dish "Boiled fish with vegetable stew in Polish sauce", involving the preparation of recipe components, cutting fish fillet into portions, skin incision, pouring water, adding carrots, parsley root, onions, sodium chloride, 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, boiling, peeling and cutting chicken eggs, cutting greens, heating the main white sauce and adding chicken eggs, herbs, butter, table salt and citric acid with P sauce dressing and the formation of the finished dish from the main component, side dish and sauce (Godunova L.E. A collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p. 195-197).

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

This result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top on a top and greens sautéing flour, mixing the listed ingredients with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of the biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of the biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of black pepper 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 Polish 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, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, chopping fish skinned on a top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing a canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in ghee and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, chopping fish skinned on a top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO ₂ biomass extract micromycete Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, boiling, peeling and chopping chicken eggs on a top, chopping fish skinned top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, chopping fish skinned on a top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, chopping fish skinned on a top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, chopping fish skinned on a top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, chopping fish skinned on a top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, chopping fish skinned on a top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, chopping fish skinned on a top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, chopping fish skinned on a top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing the canned product “Fish with vegetable stew in Polish sauce” for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping on a top of potatoes and rutabaga, chopping, freezing and chopping fresh white cabbage on a top, cooking, peeling and chopping chicken eggs on a top, chopping fish skinned on a top le and greens, the passage of wheat flour, mixing the listed components with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes in the next component consumption, parts by weight:

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

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

skinned fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 greenery 4.05 melted butter 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt 11.6 lemon acid 0.3 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared potatoes and rutabaga are cut, blanched and chopped in a spinning top. Prepared fresh white cabbage is chopped, frozen, preferably slow, and ground in a spinning top. Prepared chicken eggs are boiled, peeled and ground in a spinning top. Prepared skinned fish fillet and greens are ground in a spinning top. Prepared wheat flour passer. Further, the listed components are mixed with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass from one of the micromycetes provided for in the invention, black bitter pepper and bay leaf, Packed in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the desired 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 methods provided, 14 · 10 ⁴ and for the control product 8.3 · 10 ^4, respectively.

Thus, the proposed group of inventions allows you to get new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (41)

1. A method 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, sautéing wheat flour, mixing the listed ingredients ponents with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass of micromycete Pythium catenulatum, black pepper and bay leaf, packing the mixture into aluminum tubes, at the following component consumption, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Pythium catenulatum 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 Sealing and sterilization. 2. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, sautéing wheat flour, mixing the listed ingredients ponents with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of the biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, at the following component consumption, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Pythium coloratum 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 3. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, sautéing wheat flour, mixing the listed ingredients ponents with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Pythium gracile micromycete biomass, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, at the following component consumption, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Pythium gracile 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 4. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, sautéing wheat flour, mixing the listed ingredients ponents with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of the biomass of micromycete Pythium irregulare, 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 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Pythium irregulare 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 5. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, sautéing wheat flour, mixing the listed ingredients ponents with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Pythium ultimum micromycete biomass extracts, bitter black pepper and bay leaves, packing the resulting mixture in aluminum tubes, at the following component consumption, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Pythium ultimum 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 6. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, sautéing wheat flour, mixing the listed ingredients ponents with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Pythium insidiosum micromycete biomass, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes, at the following component consumption, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Pythium insidiosum 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 7. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, sautéing wheat flour, mixing the listed ingredients ponents with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, at the following component consumption, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Saprolegnia parasitica 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 8. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, sautéing wheat flour, mixing the listed ingredients ponents with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alpina, 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 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella alpina 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 9. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, sautéing wheat flour, mixing the listed ingredients ponents with tomato paste, fish broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, at the following component consumption, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella elongata 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 10. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella bainieri 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 11. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella exigua 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 12. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella minutissima 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 13. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella verticillata 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 14. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella hygrophila 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 15. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella polycephala 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 16. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella globalpina 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 17. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella indohii 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 18. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella sepedonioides 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 19. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella lignicola 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 20. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella humilis 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 21. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella alliaceae 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 22. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella strangulata 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 23. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella pusilla 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 24. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella gracilis 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 25. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella globulifera 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 26. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella jenkinii 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 27. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella dichotoma 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 28. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 29. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella zychae 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 30. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella marburgensis 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 31. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella beljakovae 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 32. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella sarnyensis 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 33. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella nigrescens 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 34. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella gemmifera 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 35. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella reticulata 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 36. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella parvispora 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 37. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella pulchella 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 38. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella gamsii 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 39. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, sautéing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella spinosa 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 40. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes, the next flow components pbw .: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella nantahalensis 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization. 41. A method of 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, boiling, peeling and chopping chicken eggs on the top, chopping the skinless fish fillet and greens on the top, storing wheat flour, mixing the listed nents with tomato paste, fish broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, with the following consumption of components, parts by weight: Skinless Fish Fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 Cabbage 125 Greenery 4.05 Melted butter 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 Lemon acid 0.3 CO ₂ Micromycete Biomass Extract Mortierella spinosa var. sterilis 0.002 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization.