RU2300293C1 - 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 and chopping; potato cutting, blanching and chopping; carrot blanching and chopping; fresh white cabbage shredding, freezing, and chopping; canned corn chopping; wheat flout sautéing in melt butter. Abovementioned components are blended with milk, bone broth, sugar, table salt, and CO₂-extract from biomass of specific micromycete specie, black pepper, red chilly 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 "Roasted meat in vegetables in milk sauce", which includes preparing the recipe, cutting, sprinkling with black pepper and salt and frying meat to obtain the main component, cutting and seasoning with fat carrots, potatoes and fresh cabbage, mixing them with canned green peas and milk sauce and boiling for 1-2 minutes to obtain a side dish and forming a finished dish from the main component and side dish (Godunova L.E. Collection of recipes for bl etc. and food products for catering - SPb .: ProFIX, 2003, p.242, 249-250).

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 "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting, freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone m broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone with broth, sugar, sodium chloride and CO ₂ -extracts of Pythium gracile micromycete biomass, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium irregulare, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone with broth, sugar, sodium chloride and CO ₂ -extracts of Pythium ultimum micromycete biomass biomass, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella alpina, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper, red hot pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, bitter black pepper, red hot pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella humilis, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Mortierella jenkinii, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper, red hot pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gemmifera, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper, red hot pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting , freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis, bitter black pepper, red hot pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared meat is cut, fried and ground in a spinning top. Prepared potatoes are cut, blanched in and chopped on top. Prepared carrots are blanched and ground in a spinning top. Prepared fresh white cabbage is cut, subjected to freezing, preferably slow, and crushed in a spinning top. Canned green peas are crushed in a spinning top. Prepared wheat flour is sautéed in ghee. Further, the listed components are mixed with milk, bone broth, sugar, sodium chloride and CO ₂ extracts of one of the biomass, black pepper, red hot pepper and bay leaf provided for by the embodiments of the invention, the resulting mixture is Packed 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 400 kg per 1 ton of the target product. 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 from the process variants provided for, 1.5 · 10 ⁵ and for a control product, 1.2 · 10 ^5, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on top of fresh cabbage, grinding canned green peas on top, sautéed wheat flour in ghee, mixing the listed ingredients with milk, bone broth, sugar, sodium chloride and CO ₂ -ext with biomass micromycetes Pythium catenulatum biomass, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping on a top of meat, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, cutting, freezing and chopping on top of fresh cabbage, chopping canned green peas on top, sautéed wheat flour in ghee, mixing the listed ingredients with milk, bone broth, sugar, sodium chloride and CO ₂ -ext with biomass micromycetes Pythium coloratum, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on top of fresh cabbage, grinding canned green peas on top, sautéed wheat flour in ghee, mixing the listed ingredients with milk, bone broth, sugar, sodium chloride and CO ₂ -ext Pythium gracile micromycete biomass, bitter black pepper, hot red pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping on a top of meat, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, cutting, freezing and chopping on top of fresh cabbage, chopping canned green peas on top, sautéed wheat flour in ghee, mixing the listed ingredients with milk, bone broth, sugar, sodium chloride and CO ₂ -ext biomass micromycetes Pythium irregulare, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on top of fresh cabbage, grinding canned green peas on top, sautéed wheat flour in ghee, mixing the listed ingredients with milk, bone broth, sugar, sodium chloride and CO ₂ -ext Pythium ultimum micromycete biomass stocks, bitter black pepper, hot red pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and chopping on a top of meat, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, cutting, freezing and chopping on top of fresh white cabbage, chopping canned green peas on top, sautéed wheat flour in ghee, mixing the listed ingredients with milk, bone broth, sugar, sodium chloride and CO ₂ -ext with biomass micromycetes Pythium insidiosum, bitter black pepper, hot red pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on top of fresh cabbage, grinding canned green peas on top, sautéed wheat flour in ghee, mixing the listed ingredients with milk, bone broth, sugar, sodium chloride and CO ₂ -ext with biomass micromycete Saprolegnia parasitica, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on a top of fresh cabbage, grinding canned green peas on top, sautéed wheat flour in ghee, mixing the listed ingredients with milk, bone broth, sugar, sodium chloride and CO ₂ -ext with biomass micromycetes Mortierella alpina, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and chopping on a top of meat, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, cutting, freezing and chopping on top of fresh white cabbage, chopping canned green peas on top, sautéed wheat flour in ghee, mixing the listed ingredients with milk, bone broth, sugar, sodium chloride and CO ₂ -ext with biomass micromycetes Mortierella elongata, bitter black pepper, hot red pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes prescription components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on a top of fresh cabbage, grinding on gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ extracts bi mass mikromitcetami Mortierella bainieri, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on top of fresh cabbage, grinding at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella exigua, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and chopping on a top of meat, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, cutting, freezing and chopping on top of fresh white cabbage, chopping at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella minutissima, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on top of fresh cabbage, grinding at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella verticillata, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping on a top of meat, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, cutting, freezing and chopping on top of fresh cabbage, chopping at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella hygrophila, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on top of fresh white cabbage, grinding at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella polycephala, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping on a top of meat, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, cutting, freezing and chopping on top of fresh white cabbage, chopping at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella globalpina, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and chopping on a top of meat, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, cutting, freezing and chopping on top of fresh white cabbage, chopping at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella indohii, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on top of fresh cabbage, grinding at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella sepedonioides, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping a top of meat, cutting, blanching and chopping a top of potatoes, blanching and chopping a top of carrots, cutting, freezing and chopping a top of fresh cabbage, chopping at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella lignicola, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on top of fresh white cabbage, grinding at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella humilis, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on top of fresh cabbage, grinding at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella alliaceae, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping on a top of meat, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, cutting, freezing and chopping on top of fresh white cabbage, chopping at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella strangulata, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping on a top of meat, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, cutting, freezing and chopping on top of fresh cabbage, chopping at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella pusilla, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on top of fresh white cabbage, grinding at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella gracilis, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping on a top of meat, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, cutting, freezing and chopping on top of fresh cabbage, chopping at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella globulifera, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on top of fresh cabbage, grinding at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella jenkinii, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying and chopping a top of meat, cutting, blanching and chopping a top of potatoes, blanching and chopping a top of carrots, cutting, freezing and chopping a top of fresh cabbage, chopping at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella dichotoma, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 28. Method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on top of fresh cabbage, grinding at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella sclerotiella, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on top of fresh cabbage, grinding at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella zychae, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on top of fresh cabbage, grinding at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella marburgensis, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on top of fresh cabbage, grinding at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella beljakovae, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following components flow. parts by weight: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping on a top of meat, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, cutting, freezing and chopping on top of fresh cabbage, chopping at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella sarnyensis, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 33. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping on a top of meat, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, cutting, freezing and chopping on top of fresh cabbage, chopping at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella nigrescens, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying and chopping a top of meat, cutting, blanching and chopping a top of potatoes, blanching and chopping a top of carrots, cutting, freezing and chopping a top of fresh cabbage, chopping at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella gemmifera, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 35. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping on a top of meat, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, cutting, freezing and chopping on top of fresh cabbage, chopping at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella reticulata, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on top of fresh cabbage, grinding at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella parvispora, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 37. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping on a top of meat, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, cutting, freezing and chopping on top of fresh cabbage, chopping at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella pulchella, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 38. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping on a top of meat, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, cutting, freezing and chopping on top of fresh cabbage, chopping at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella gamsii, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding on a top of meat, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a top of carrots, cutting, freezing and grinding on top of fresh cabbage, grinding at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella spinosa, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping on a top of meat, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, cutting, freezing and chopping on top of fresh cabbage, chopping at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks pAKT biomass mikromitcetami Mortierella nantahalensis, black pepper, red hot peppers and bay, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping on a top of meat, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, cutting, freezing and chopping on top of fresh cabbage, chopping at gyroscope canned green peas, sautéing in ghee flour, mixing the listed components of milk, bone broth, sugar, table salt and CO ₂ -eks Rakta biomass Mikromitcety Mortierella spinosa var. sterilis, bitter black pepper, red hot pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization.