RU2299634C2 - Method for manufacturing canned food "whitefish stewed with vegetables" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology for manufacturing fish-vegetable canned food for cosmic nutrition. The present innovation deals with cutting, blanching and reducing potatoes and turnip and reducing tarragon greens; chopping, freezing and reducing new white cabbage upon a roller, blanching, frying in melted butter and reducing carrots and onions upon a roller; cutting whitefish followed by reducing it upon a roller followed by grating the garlic, frying wheat flour and mixing the above-mentioned components with fish broth, tomato paste, sugar, common salt, citric acid and CO₂-extracts of the preset micromycete type biomass, clove, cinnamon, hot black pepper and laurel leaf followed by packing the mixture obtained into aluminum tubes with subsequent sealing and sterilization. The innovation enables to obtain canned food for cosmic nutrition being of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

41 cl

Description

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

A known method of producing a culinary dish "Braised whitefish with vegetables", which includes preparing the recipe, cutting and sautéing in margarine with the addition of tomato puree, carrots and onions, sautéing wheat flour, rubbing garlic, cutting Amur whitefish, layering carrots and onions and Amur whitefish, the addition of drinking water, acetic acid and table salt, stewing for 38-55 minutes, the addition of wheat flour, garlic, pepper, cloves, cinnamon and bay leaf, stewing for 5-7 minutes with p by cooking the main component, cutting and frying potatoes, carrots and turnips in cooking oil, cutting and sautéing onions in cooking oil, chopping and stewing fresh white cabbage, mixing potatoes, turnips, carrots, onions and main red sauce, stewing for 10 -15 minutes, adding cabbage, stewing for 5-15 minutes, adding spices and stewing for 5-15 minutes to obtain a side dish, cutting tarragon greens and forming a finished dish from the main component, tarragon greens and side dish ("Collection etseptur dishes and culinary products of the near abroad ", St. Petersburg Title: 2001 s.119-120, 390, 397-398).

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

This technical result is achieved by variants of the proposed method, which include preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in ghee and chopping spinning top of carrots and onions, blanching and chopping potatoes and turnips on a spinning top, rubbing garlic, wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, salt, CO ₂ -extracts of biomass micromycetes, cloves, cinnamon, black pepper and bay leaves and fish broth, packing the mixture into aluminum tubes, sealing and sterilizing them. The resulting mixture contains components at their next consumption in parts by weight:

Amur whitefish 669 carrot 306-314.2 onion 118.7-120.2 turnip 71.7-74.6 cabbage 83.3 garlic 7.8 melted butter 73.3 tomato paste 30% 26 lemon acid 0.8 Wheat flour 9 sugar fifteen tarragon 87 salt 12 CO ₂ extract of biomass mikromitcetami 0.002 CO ₂ extract of cloves 0.003 CO ₂ extract of cinnamon 0.003 Bitter black pepper CO ₂ extract 0.108 CO ₂ extract leafs 0,0227 fish stock before the release of the target product 1000.

According to the options presented for consideration, CO ₂ extracts of the biomass of micromycetes of the following species are used: Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum, Saprolegnia parasitica, Mortierellaerella mereierella mereierella minreta , Mortierella verticillata, Mortierella hygrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella alliaceae, Mortierella strangulata, Mortierella pusilla, Mortierella gracilis, Mortierella globulifera, Mortierella jenkinii, Mortierella dichotoma, Mortierella sclerotiella, Mortierella zychae, Mortierella marburgensis, Mortierella beljakovae, Mortierella sarnyensis, Mortierella nigrescens, Mortierella gemmifera, Mortierella reti culata, Mortierella parvispora, Mortierella pulchella, Mortierella gamsii, Mortierella spinosa, Mortierella nantahalensis, Mortierella spinosa var.sterilis.

The method is implemented as follows.

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

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

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of CO ₂ -extract of the biomass of micromycete from the methods provided, 1.6 · 10 ⁵ and for the control product 1.1 · 10 ^5, 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 for the production of canned food, which involves preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh cabbage, chopping it and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, a cook salt, CO ₂ -extracts of the biomass of micromycete Pythium catenulatum, cloves, cinnamon, black pepper and bay leaves and fish broth, packing the resulting mixture in aluminum tubes, sealing and sterilizing the mixture, the resulting mixture contains components at their next consumption, wt .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Pythium catenulatum 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 2. A method for the production of canned food, which involves preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, a cook salt, CO ₂ -extracts of the biomass of micromycete Pythium coloratum, cloves, cinnamon, black pepper and bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilizing the mixture, the resulting mixture contains components at their next consumption, wt .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Pythium coloratum 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 3. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, a cook salt, CO ₂ -extracts of the biomass of micromycete Pythium gracile, cloves, cinnamon, black bitter and bay leaves and fish broth, packing the mixture into aluminum tubes, sealing and sterilizing the mixture, the resulting mixture contains components at their next flow rate, wt .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Pythium gracile 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 4. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, a cook salt, CO ₂ -extracts of the biomass of micromycete Pythium irregulare, cloves, cinnamon, black bitter and bay leaves and fish broth, packing the mixture into aluminum tubes, sealing and sterilizing the mixture, the resulting mixture contains components at their next flow rate, wt .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Pythium irregulare 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 5. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, a cook salt, CO ₂ -extracts of the biomass of micromycete Pythium ultimum, cloves, cinnamon, black bitter and bay leaves and fish stock, packing the resulting mixture into aluminum tubes, sealing and sterilizing the mixture, the resulting mixture contains components at their next flow rate, wt .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Pythium ultimum 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 6. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, a cook salt, CO ₂ -extracts of the biomass of the micromycete Pythium insidiosum, cloves, cinnamon, black pepper and bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilizing the mixture, the mixture contains components at their next flow rate, wt .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Pythium insidiosum 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 7. A method for the production of canned food, which includes the preparation of prescription components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh cabbage, chopping it and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, a cook salt, CO ₂ -extracts of biomass of micromycete Saprolegnia parasitica, cloves, cinnamon, black pepper and bay leaf and fish broth, packing the resulting mixture in aluminum tubes, sealing and sterilizing, the resulting mixture contains components at their next consumption, wt .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Saprolegnia parasitica 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 8. A method for the production of canned food, which includes the preparation of prescription components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh cabbage, chopping it and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, a cook salt, CO ₂ -extracts of biomass micromycete Mortierella alpina, cloves, cinnamon, black pepper and bay leaf and fish broth, packing the mixture into aluminum tubes, sealing and sterilizing the mixture, the mixture contains components at their next flow rate, wt .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella alpina 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 9. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh cabbage, chopping it and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, a cook salt, CO ₂ -extracts of the biomass of micromycete Mortierella elongata, cloves, cinnamon, black bitter and bay leaves and fish broth, packing the resulting mixture in aluminum tubes, sealing and sterilizing the mixture, the resulting mixture contains components at their next consumption, wt .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella elongata 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ Black Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 10. A method for the production of canned food, which involves preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella bainieri, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella bainieri 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 11. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella exigua, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella exigua 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 12. A method for the production of canned food, which involves preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella minutissima, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella minutissima 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 13. A method for the production of canned food, which involves preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella verticillata, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella verticillata 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 14. A method for the production of canned food, which involves preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella hygrophila, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella hygrophila 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 15. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh cabbage, chopping it and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella polycephala, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella polycephala 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 16. A method for the production of canned food, which involves preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and tops onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella globalpina, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella globalpina 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 17. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella indohii, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella indohii 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 18. A method for the production of canned food, which involves preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and tops onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella sepedonioides 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 19. A method of producing canned food, which involves preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and tops onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella lignicola, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella lignicola 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ - Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 20. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh cabbage, chopping it and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella humilis, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella humilis 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 21. A method for the production of canned food, which involves preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella alliaceae, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella alliaceae 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 22. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh cabbage, chopping it and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella strangulata, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella strangulata 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 23. A method for the production of canned food, which involves preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella pusilla, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella pusilla 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 24. A method for the production of canned food, which involves preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella gracilis, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella gracilis 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 25. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and tops onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella globulifera, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella globulifera 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 26. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and tops onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella jenkinii, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella jenkinii 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 27. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and tops onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella dichotoma, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella dichotoma 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 28. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 29. A method of producing canned food, which involves preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella zychae, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella zychae 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 30. A method for the production of canned food, which involves preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and tops onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella marburgensis, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella marburgensis 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 31. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella beljakovae, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella beljakovae 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 32. A method of producing canned food, which involves preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and tops onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella sarnyensis 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 33. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and grinders onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella nigrescens, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella nigrescens 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 34. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and tops onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella gemmifera, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella gemmifera 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 35. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and tops onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella reticulata, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella reticulata 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 36. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and tops onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella parvispora, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella parvispora 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 37. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and tops onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella pulchella, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella pulchella 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 38. A method of producing canned food, which involves preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and tops onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella gamsii, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella gamsii 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 39. A method for the production of canned food, which involves preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and tops onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella spinosa, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella spinosa 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 40. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and tops onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their expense, weight .h .: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella nantahalensis 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000 41. A method for the production of canned food, which includes preparing the recipe components, cutting Amur whitefish and chopping it on top, chopping tarragon greens on the last, chopping fresh white cabbage, freezing and chopping it on top, cutting, sautéing in melted butter and chopping carrots and tops onions, blanching and chopping on a top of potatoes and turnips, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, citric acid, sugar, cook constant salt thereof, CO ₂ extract of biomass mikromitcetami Mortierella spinosa var.sterilis, clove, cinnamon, black pepper and leafs and fish broth, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the resulting mixture contains the following components at their consumption, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 118.7-120.2 Turnip 71.7-74.6 Cabbage 83.3 Garlic 7.8 Melted butter 73.3 Tomato Paste 30% 26 Lemon acid 0.8 Wheat flour 9 Sugar fifteen Tarragon 87 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella spinosa var.sterilis 0.002 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target   product 1000