RU2300260C1 - Method for production of special canned goods from mutton and vegetables (variants) - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes potato, turnip, and parsley root cutting, blanching and chopping; carrot blanching and chopping; fresh white cabbage shredding, freezing, and chopping; mutton cutting and chopping; onion and gardenstuff chopping; garlic pulping; wheat flout sautéing in melt butter. Abovementioned components are blended with bone broth, table salt, CO₂-extract from biomass of specific micromycete specie, black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

Description

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

A known method of producing a culinary dish "Boiled lamb with vegetables", which provides for the preparation of recipes, cutting lamb, cabbage, carrots, turnips, parsley root, onions and herbs, chopping garlic, pouring lamb with water, adding salt, part carrot, part root parsley and onion, cook until cooked, add 30 minutes before the end of cooking whole small potatoes, cabbage, turnip, the remaining parts of carrots, parsley and onion root, black pepper and bay leaf, about separating the broth, sautéing wheat flour in margarine, introducing it into the broth to obtain the sauce, introducing it into the meat and vegetable mixture, bringing to the boil and adding garlic and herbs to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for public enterprises food - St. Petersburg: ProfiKS, 2003, p.242-245).

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

This result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top of carrots, chopping, freezing and chopping fresh on top white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed x components with the bone broth, table salt 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 .:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride and CO ₂ components with bone broth, sodium chloride and CO ₂ extracts of biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h .:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride and CO ₂ components with bone broth, sodium chloride and CO ₂ extracts of Pythium gracile micromycete biomass, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h .:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium irregulare, bitter black pepper and micromycete Pytnium irregulare, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pytnium irregulare 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride and CO ₂ extracts of Pytnium ultimum micromycete biomass biomass, bitter black pepper and Pytnium ultimum micromycete, bitter black and bay leaf pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2.5. melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pytnium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, 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:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride 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:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, 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:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainteri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ biomass extract micromycete Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, 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:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, 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:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic1 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, 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:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO _{2 -} micromycete biomass extract, Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride 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:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride 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:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, 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:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, 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:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, 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:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of prescription components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top of carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride 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:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, 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 consumption of components, wt.h .:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, 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:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride 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:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, 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:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride 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:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed GOVERNMENTAL components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed GOVERNMENTAL components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride 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:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride 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:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed components with bone broth, 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:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed GOVERNMENTAL components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed GOVERNMENTAL components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb with vegetables" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping on a top fresh white cabbage, cutting and chopping mutton on a spinning top, chopping onions and greens on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing listed GOVERNMENTAL components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var.sterilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var.sterilis 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ bay leaf extract 0.005 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. Prepared potatoes, turnips and parsley root are cut, blanched in and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. The prepared mutton is cut and chopped on a spinning top. Prepared onions and herbs chopped in a spinning top. The prepared garlic is mashed. Prepared wheat flour is sautéed in ghee. Next, the listed components are mixed with bone broth, sodium chloride and CO ₂ extracts of one of the biomass provided by the invention, black bitter pepper and bay leaf, the mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the target product.

The consumption of all components is given taking into account the norms of waste and losses of each type of raw material. 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 micromycete biomass from the options provided by the method, 9.8 · 10 ⁴ and for the control product 6.9 · 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 the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt and CO ₂ -extracts of biomass of micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Pythium catenulatum micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt and CO ₂ -extracts of biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Pythium coloratum micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt and CO ₂ -extracts of biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Pythium gracile CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt and CO ₂ -extracts of 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Pythium irregulare CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, shredding, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt and CO ₂ -extracts of biomass of micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Pythium ultimum micromycete biomass CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 6. Pythium ultimum A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, shredding, freezing and chopping fresh white cabbage, cutting and chopping on a spinning top of mutton, chopping onions and herbs on a spinning top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, cookery with salt and CO ₂ extracts of the biomass of micromycete Pythium insidiosum, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Pythium insidiosum micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt and CO ₂ -extracts of biomass of micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ -extract of biomass micromycete Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Micromycete Mortierella elongata CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella bainieri CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella exigua micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella minutissima CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella verticillata micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella hygrophila CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, shredding, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella polycephala micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella globalpina CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, shredding, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella indohii CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, shredding, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella sepedonioides micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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, involving the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella lignicola CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Micromycete Mortierella humilis biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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, involving the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella alliaceae CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Micromycete Mortierella strangulata CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight; mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 CO ₂ -extract of biomass micromycete Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 the recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Micromycete Mortierella gracilis biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella globulifera CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella jenkinii CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella dichotoma CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella sclerotiella CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 29. Method for the production of canned food for special purposes. providing for the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top of carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top of mutton, chopping on top greens, rubbing garlic, straining wheat flour in ghee, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae, pepper bitter bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella zychae micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Micromycete Mortierella marburgensis CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella beljakovae micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt and CO ₂ -extracts of biomars of micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Micromycete Mortierella sarnyensis CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella nigrescens CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella gemmifera CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella reticulata CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella parvispora CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella pulchella biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella gamsii micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, shredding, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt and CO ₂ -extracts of biomass of micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75,9,6 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella spinosa biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table 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: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Micromycete Mortierella nantahalensis CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ bay leaf extract 0.005 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 recipes, cutting, blanching and chopping on a top of potatoes, turnips and parsley root, blanching and chopping on a top carrots, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping on a top lamb, chopping onions and greens on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the above components with bone broth, table salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa var.sterilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 545-596.5 potatoes 250-263.67 cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 salt 12 Mortierella spinosa var.sterilis micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.35 CO ₂ extract leafs 0.005 bone broth before the release of the target product 1000, sealing and sterilization.