RU2299643C1 - Method for manufacturing canned food "shrimps with cabbage and tomato sauce" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing canned food out of hydrobionts for cosmic nutrition. It is necessary to prepare the formula components: one should boil, peel and reduce shrimps upon a roller; chop, freeze and reduce new white cabbage upon a roller; cut, fry in melted butter and grate carrots, parsley root and onions, fry wheat flour. The components mentioned should be mixed with fish broth, tomato paste, sugar, common salt and CO₂-extracts of Pythium and Mortierella micromycete biomass, hot black pepper and laurel leaf. The mixture obtained should be packed into aluminum tubes at a certain expenditure of the components mentioned. This enables to obtain new canned food for cosmic nutrition being of higher digestibility.

EFFECT: higher efficiency.

41 cl

Description

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

A known method of producing a culinary dish "Shrimps with boiled cabbage and tomato sauce", which involves preparing the recipe, boiling in salted water with black pepper and bay leaves and peeling the shrimp to obtain the main component, chopping and boiling fresh white cabbage in salted water and adding butter to it to obtain a side dish, cutting and sautéing carrots, parsley and onions in margarine, adding tomato puree, sautéing for 15-20 minutes , adding white sauce, cooking for 25-30 minutes, adding sugar, table salt and black bitter pepper, rubbing and bringing to a boil to obtain the sauce and forming the finished dish from the main component, side dish and sauce (Godunova L.E. Collection of recipes dishes and culinary products for public catering establishments. - SPb .: Profi KS, 2003, p.232-235).

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 special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley roots and onions sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt and CO ₂ extract E biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose shrimp and cabbage and tomato sauce canned food production method involves preparing the recipe components, “boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, and passing into ghee and rubbing carrots, parsley roots and onions sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt and CO ₂ -ekstra Tammy biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract tom biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of Pythium ultimum micromycete, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Saprolegnia parasitica, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, cleaning and grinding the top, preparing the recipe components, boiling, peeling and grinding the shrimp on the top, shredding, freezing and grinding on top of fresh white cabbage, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, sautéing wheat flour, mixing the listed ingredients with fish with bouillon broth, tomato paste, sugar, sodium chloride 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:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride and CO ₂ -extra with biomass micromycetes Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes during the next packing of the mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortiereila sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, cleaning and chopping the shrimp on the top, shredding, freezing and chopping the fresh white shredder on the top, freezing and grinding the top fresh white cabbage, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, mixing the listed ingredients with fish broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19, onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rubbing carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with fish stock, tomato paste, sugar, table salt and fish bouillon oxazolidinone, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt, 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella gracilis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella jenkinii, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortiereila dichotoma, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortiereila dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella zychae, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella marburgensis, the black pepper biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing recipe components, boiling, peeling and chopping shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, and sautéing in melted oil and rubbing carrots, parsley and onions, passer wheat flour, mixing the listed components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rubbing carrots, parsley and onion root, sautéing flour, mixing the listed ingredients with fish broth ,, tomato paste, sugar, table salt and CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella reticulata, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract of bay laurel 0.005 fish stock before the release of the target product 1000,

geometrization and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion -14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ bay leaf extract, 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, cleaning and grinding the top, preparing the recipe components, boiling, peeling and grinding the shrimp on the top, shredding, freezing and grinding on top of fresh white cabbage, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, sautéing wheat flour, mixing the listed ingredients with fish with bouillon broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the listed onions, passer wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella nantahalensis, bitter black pepper and bay leaf, packaging the resulting mixture in aluminum tubes when the sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned shrimp and cabbage and tomato sauce production method involves preparing the recipe components, boiling, peeling and chopping the shrimp on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, sautéing in melted oil and rub carrots, parsley and onions, passer wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract the biomass of micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

shrimp 639 cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 14.4-14.58 Wheat flour 7.5 tomato paste 30% fifty melted butter 39 sugar 3 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.005 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 shrimp is boiled, peeled and ground in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and wiped. Prepared wheat flour passer. Further, the listed components are mixed with fish broth, tomato paste, sugar, table salt and CO ₂ extracts from one of the biomass and black bitter pepper and bay leaves provided for by the invention; the mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized with obtaining the target product.

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

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 12.9 · 10 ⁴ and for the control product 8.8 · 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 for the production of canned food for special purposes, which includes preparing recipe components, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with fish broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Pythium catenulatum 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 2. A method for the production of canned food for special purposes, involving the preparation of recipe components, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycet Biomass Extract Pythium coloratum 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with fish broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium gracile, black pepper and bay leaves ista, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Pythium gracile 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass of micromycete Pythium irregulare, bitter black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Pythium irregulare 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass of micromycete Pythium ultimum, black pepper and bay leaves ista, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Pythium ultimum 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with fish broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Pythium insidiosum 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the listed components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and laurel of the first sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Saprolegnia parasitica 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella alpina 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and laurel about a sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella elongata 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with fish broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and laurel a sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella bainieri 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with fish broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierelia exigua, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella exigua 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and laurels th sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella minutissima 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with fish broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and laurel th sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella verticillata 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 14. A method for the production of canned food for special purposes, involving the preparation of recipe components, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with fish broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and laurel leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella hygrophila 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and laurels th sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella polycephala 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with fish broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and laurel leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella globalpina 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 17. A method for the production of canned food for special purposes, involving the preparation of recipe components, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the listed components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and laurel about a sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella indohii 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 18. A method for the production of canned food for special purposes, involving the preparation of recipe components, boiling, peeling and chopping shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and laurel vogo sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella sepedonioides 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipe components, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and laurel of the first sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19, Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella lignicola 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 20. A method for the production of canned food for special purposes, involving the preparation of recipe components, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and laurel about a sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella humilis 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 21. A method for the production of canned food for special purposes, involving the preparation of recipe components, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the listed components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and laurel of the first sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO _{2 -} Micromycete Biomass Extract Mortierella alliaceae 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and laurels th sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella strangulata 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 23. A method for the production of canned food for special purposes, involving the preparation of recipe components, boiling, peeling and chopping shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and laurel about a sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella pusilla 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 24. The method of production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, passivation of wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and laurel of the first sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella gracilis 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with fish broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Morierella globulifera, black pepper and laurel leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella globulifera 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with fish broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and laurel a sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella jenkinii 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the listed components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and laurel of the first sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour '7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortiereila dichotoma 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with fish broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and laurel th sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella sclerotiella 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with fish broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella zychae 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and carrots, parsley and onion root, sautéing wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and laurels th sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella marburgensis 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with fish broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and laurel leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella beljakovae 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with fish broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and laurel leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella sarnyensis 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with fish broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and laurel leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella nigrescens 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the listed components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and laurel of the first sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella gemmifera 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with fish broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and laurel leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella reticulata 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO _{2 -} Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with fish broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and laurel leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella parvispora 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract, 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass micromycete Mortierella pulchella, black pepper and laurel of the first sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella pulchella 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with fish broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella gamsii 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and laurel about a sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella spinosa 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the listed components with fish broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and laurel vogo sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella nantahalensis 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and grinding shrimp on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with fish broth, tomato paste, sugar, table salt 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: Shrimp 639 Cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 14.4-14.58 Wheat flour 7.5 Tomato Paste 30% fifty Melted butter 39 Sugar 3 Salt 12 CO ₂ Micromycete Biomass Extract Mortierella spinosa var. sterilis 0.002 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.005 Fish broth Before the release of the target product 1000 sealing and sterilization.