RU2300237C1 - Method for manufacturing canned food "heart in basic red sauce with cabbage" of special indication (variants) - Google Patents

Abstract

FIELD: food industry, canned food industry.

SUBSTANCE: the suggested canned food should be manufactured due to cutting, frying in melted butter and reducing the heart upon a chopper followed by chopping, freezing and reducing new white cabbage upon a chopper, cutting, frying in melted butter and grating the carrots, parsley root and onions, grating the garlic and frying wheat flour. Then it is necessary to mix the above-mentioned components with bone broth, tomato paste, sugar, common salt and CO₂-extracts of the preset micromycete type biomass, hot black pepper and laurel leaf. The mixture obtained should be packed into aluminum tubes, sealed and sterilized. New canned food for cosmic nutrition is of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

41 cl

Description

The invention relates to a technology for the production of canned food based on offal for space nutrition.

A known method of producing a culinary dish "Heart in red main sauce with boiled cabbage", which includes preparing the recipe, cutting carrots, parsley and onions, rubbing garlic, filling the heart with drinking water, adding carrots, parsley and onions, cooking until cooked , separating the heart, cutting and frying it in melted fat, adding red main sauce, stewing for 15-20 minutes and adding garlic to obtain the main component, chopping and boiling in salted fresh water white cabbage and adding butter to it to obtain a side dish and forming the finished dish from the main component and side dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments - St. Petersburg: ProfiKS, 2003, p.277).

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

This result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and chopping in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the above components with bone broth, tomato paste, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Pythium catenulatum micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Pythium coloratum micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Pythium gracile CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Pythium irregulare CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Pythium ultimum micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of 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:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Pythium insidiosum micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 CO ₂ -extract of biomass micromycete Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Micromycete Mortierella elongata CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Mortierella bainieri CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Mortierella exigua micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Mortierella minutissima CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Mortierella verticillata micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Mortierella hygrophila CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Mortierella polycephala micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Mortierella globalpina CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Mortierella indohii CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Mortierella sepedonioides micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Mortierella lignicola CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Micromycete Mortierella humilis biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Mortierella alliaceae CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Micromycete Mortierella strangulata CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Mortierella pusilla micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Micromycete Mortierella gracilis biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Mortierella globulifera CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty sugar 7.5 Salt 12 Mortierella jenkinii CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty Sugar 7.5 Salt 12 Mortierella dichotoma CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing these ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty Sugar 7.5 Salt 12 Mortierella sclerotiella CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing these ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty Sugar 7.5 Salt 12 Mortierella zychae micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing these ingredients with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty Sugar 7.5 Salt 12 Micromycete Mortierella marburgensis CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing these ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty Sugar 7.5 Salt 12 Mortierella beljakovae micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing these ingredients with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty Sugar 7.5 Salt 12 Micromycete Mortierella sarnyensis CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing these ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty Sugar 7.5 Salt 12 Mortierella nigrescens CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing these ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty Sugar 7.5 Salt 12 Mortierella demmifera CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing these ingredients with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty Sugar 7.5 Salt 12 Mortierella reticulata CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing these ingredients with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty Sugar 7.5 Salt 12 Mortierella parvispora CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing these ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty Sugar 7.5 Salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing these ingredients with bone broth, tomato paste, sugar, salt 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:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty Sugar 7.5 Salt 12 Mortierella gamsii micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing these ingredients with bone 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:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty Sugar 7.5 Salt 12 Mortierella spinosa biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing these ingredients with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty Sugar 7.5 Salt 12 Micromycete Mortierella nantahalensis CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with cabbage provides for the preparation of recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on top, cutting Passing in ghee and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing these ingredients with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 490 garlic 3 carrot 45-46.15 parsley root 20,1-20,42 onion 19,4-19,65 Wheat flour fifteen melted butter 39 tomato paste 30% twenty Sugar 7.5 Salt 12 CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth 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. The prepared heart is cut, fried in ghee 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. The prepared garlic is mashed. Prepared wheat flour passer. Further, the listed components are mixed with bone broth, tomato paste, sugar, table salt and CO ₂ extracts of one of the biomass and black bitter pepper and bay leaf 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 bone broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the methods provided, 10.1 · 10 ⁴ and for the control product 7.9 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onions, garlic rubbing, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, ertsa black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone broth Before the release of the target product 1000 sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onions, garlic rubbing, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, n CAR black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onions, garlic rubbing, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, ne ca black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onion, rubbing garlic, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium irregulare, p Black pepper bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onions, garlic rubbing, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, ne ca black bitter and leafs, packing obtained dare in aluminum tubes at a flow rate following components, pbw .: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onion, rubbing garlic, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum, p Black pepper bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onion, rubbing garlic, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onion, rubbing garlic, stirring wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, p Black pepper bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onions, rubbing garlic, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella elongata, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onions, rubbing garlic, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella bainieri, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onions, garlic rubbing, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, ertsa black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onions, rubbing garlic, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissi ma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onion, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella verticill ata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone broth Before the release of the target product 1000 sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onion, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophil a, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onion, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycepha la, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onions, rubbing garlic, stirring wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella globalpin a, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone broth Before the release of the target product 1000 sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onion, rubbing garlic, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone broth Before the release of the target product 1000 sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onion, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonio ides, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onion, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone broth Before the release of the target product 1000 sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onions, rubbing garlic, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone broth Before the release of the target product 1000 sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onion, rubbing garlic, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella alliaceae bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onion, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangula ta, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone broth Before the release of the target product 1000 sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onions, rubbing garlic, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone broth Before the release of the target product 1000 sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onions, rubbing garlic, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onion, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella globulife ra, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onion, rubbing garlic, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella jenkinii, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onion, rubbing garlic, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella sclerotie lla, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, garlic rubbing, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, ertsa black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onion, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgen sis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onions, rubbing garlic, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella beljakova e, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, rubbing garlic, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensi s, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onion, rubbing garlic, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella nigrescen s, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onions, rubbing garlic, stirring wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onion, rubbing garlic, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella reticulat a, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onion, rubbing garlic, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispor a, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, rubbing garlic, stirring wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, garlic rubbing, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, ertsa black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions onion, rubbing garlic, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onion, rubbing garlic, stirring wheat flour, mixing the above components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella nantahale nsis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 Bone 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 the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onion, rubbing garlic, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa v ar. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Heart 588 White cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted butter 39 Tomato paste in terms of 30% twenty Sugar 7.5 Common 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 0.006 Bone broth Before the release of the target product 1000 sealing and sterilization