RU2300261C1 - Method for production of special canned goods from meat and vegetables (variants) - Google Patents

Abstract

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

SUBSTANCE: claimed method includes meat cutting, roasting, and chopping; potato cutting, blanching and chopping; carrot blanching and chopping; fresh white cabbage shredding, freezing, and chopping; carrot, white roots, and onion cutting, roasting in melt butter, and chopping; wheat flout sautéing. Abovementioned components are blended bone broth, tomato paste, sugar, table salt, and CO₂-extracts 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 "Braised meat with stewed cabbage", which includes preparing the recipe, cutting, sprinkling with salt and black pepper bitter and frying in melted fat meat, cutting and frying in melted fat carrots, white roots and onions, wheat flour flour, mixing meat, carrots, white roots, onions, tomato puree and broth, stewing until cooked, separation of meat, vegetables and liquid phase, cutting meat into portion pieces, rubbing vegetables and their introduction into liquid phase, adding wheat flour to make a sauce, pouring meat with sauce and bringing to a boil to get the main component, cutting and sautéing carrot, parsley and onion in melted fat, sautéing tomato puree and wheat flour, chopping fresh white cabbage, adding to her broth, vinegar, melted fat and tomato puree and stewed until half cooked, adding carrots, parsley root, onions, pepper and bay leaves, stewing until cooked, adding wheat flour, sugar and table salt and bringing to a boil to obtain a side dish and the formation of the finished dish from the main component and side dish (Godunova L.E. A collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p.242, 271-272).

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 food "Braised meat with stewed cabbage" for special purposes involves the preparation of recipe components, cutting, frying and grinding on a top of meat, chopping, freezing and grinding on top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon islotoy 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 .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding on a top of meat, chopping, freezing and grinding on top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding on a top of meat, chopping, freezing and grinding on top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding on a top of meat, chopping, freezing and grinding on top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid 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 .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella eiongata 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ bay leaf extract 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding on a top of meat, chopping, freezing and grinding on top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding on a top of meat, chopping, freezing and grinding on top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusiila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella beijakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid 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 .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid 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 .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchelia, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella pulchelia 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid 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 .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid 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 .:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 food “Braised meat with stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding in a top of meat, chopping, freezing and grinding in a top of fresh white cabbage, cutting, sautéing in ghee and chopping carrots, white roots and onions, spinning wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 meat is cut, fried and ground in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, white roots and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared wheat flour passer. Further, the listed components are mixed with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of one of the biomass, black pepper and bay leaf provided for by the invention, packaged in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the desired product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 300 kg per 1 ton of the target product. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the methods provided, 13.4 · 10 ⁴ and for the control product 8.4 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a top , wheat flour stirring, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium catenulatum, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, white roots and onions in a top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, pepper ernogo bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, white roots and onions in a top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, pepper h molecular bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, white roots and onions in a top , wheat flour stirring, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium irregulare, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 recipe components, cutting, frying and chopping meat on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots on a top; white roots and onions, the passage of wheat flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a spinning top , wheat flour stirring, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium insidiosum, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, white roots and onions in a top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Saproiegnia parasitica, trans and black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, white roots and onions in a top , wheat flour stirring, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alpina, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 recipe components, cutting, frying and chopping meat in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a spinning top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, peppers black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella eiongata 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a top , wheat flour stirring, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri, pepper and black bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.004 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 recipe components, cutting, frying and chopping meat on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions in a top , wheat flour staining, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella exigua, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, ne ca black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, white roots and onions in a top wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella verticillata, ne black pepper bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella verticiilata 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 the recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, white roots and onions in a top , wheat flour stirring, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, per tsa of black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, white roots and onions in a top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella poiycephala, ne ca black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella poiycephala 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 recipe components, cutting, frying and chopping meat in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a spinning top , wheat flour stirring, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of micromycete biomass Mortierella globalpina, per tsa of black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions in a top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, peppers black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 the recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, white roots and onions in a top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, ertsa black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, white roots and onions in a top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, trans and black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, peppers black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, white roots and onions in a top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, trans and black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, white roots and onions in a top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, ne ca black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, trans and black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a top , wheat flour stirring, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, pepper and black bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, wt.h: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, white roots and onions in a top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, ne ca black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a spinning top , wheat flour stirring, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, pepper and black bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 the recipe components, cutting, frying and chopping meat on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, trans and black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a top wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, p Black pepper bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a spinning top , wheat flour stirring, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a top , wheat flour staining, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of micromycete biomass Mortierella marburgensis, ne black pepper bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a spinning top , wheat flour stirring, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, per tsa of black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a top wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella sarnyensis, per tsa of black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a spinning top , wheat flour staining, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella nigrescens, per tsa of black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a spinning top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, trans and black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a top , wheat flour stirring, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, per tsa of black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a top , wheat flour staining, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of micromycete biomass Mortierella parvispora, per tsa of black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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, frying and chopping meat on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions in a top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, trans and black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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, frying and chopping meat on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions on top , wheat flour stirring, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a spinning top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, peppers black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 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 the recipe components, cutting, frying and chopping meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, n CAR black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella nantahaiensis 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping carrots, white roots and onions in a spinning top , passivation of wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 361.45-472.44 cabbage 228.57 carrot 65-66.7 white roots 40.8-41.46 onion 68-68.87 Wheat flour 22.8 tomato paste in terms of 30% 33.3 melted butter 54 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization.