RU2300907C1 - Method for production of special canned goods from brains and cabbage (variants) - Google Patents

Abstract

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

SUBSTANCE: claimed method includes formula component preparation, namely fresh cepe cutting, blanching and chopping; fresh white cabbage shredding, freezing, and chopping; white roots cutting, blanching and pulping; carrot blanching and pulping; onion pulping; wheat flour sautéing in melt butter; brains chopping. Abovementioned components are blended with dry white wine, bone broth, table salt, citric acid, and CO₂-extracts from Pythium or Mortierella micromycete, black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

Description

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

A known method of obtaining a culinary dish "Boiled brains with boiled cabbage and steam sauce", involving the preparation of prescription ingredients, cutting carrots, parsley and onions, brainwashing cold water, adding carrots, parsley, onions and vinegar, boiling at low boil for 10-15 minutes, adding table salt, black pepper and bay leaf, cooking for 5-10 minutes and portioning the brains, cutting and cooking fresh porcini mushrooms, chopping and boiling fresh squirrel in salted water of cabbage and adding butter to it to obtain a side dish, adding citric acid to the white main sauce, bringing to a boil, adding dry white wine and dressing with butter to create a sauce and forming a finished dish of brains, porcini mushrooms, a side dish and sauce (Godunova L.E., Collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.242-243, 247-248).

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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and wiping white roots, blanching and wiping carrots, wiping onions, sautéing wheat flour in ghee, grinding on a top of the brain, mixing the listed companies ingredients with dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of the biomass of micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, sautéing wheat flour in ghee, grinding on a top of the brain, mixing • listed Components with dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding in a top of the brain, mixing wheat flour, and grinding the gyroscope in brain, mixing these components with a dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow, wt .h .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 producing canned "Brains with cabbage and steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, grinding on a top of the brain, mixing the listed nents dry white wine, bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var.sterilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 black pepper 0.015 CO ₂ extract leafs 0.012 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 fresh porcini mushrooms are cut, blanched and chopped in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared white roots are cut, blanched in and wiped. Prepared carrots are blanched and wiped. Prepared onions are wiped. Prepared wheat flour is passaged in ghee. Prepared brains are ground in a spinning top. Further, the listed components are mixed with dry white wine, bone broth, sodium chloride, citric acid and CO ₂ extracts from one of the biomass and black bitter pepper provided for by the invention, and 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. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 1.4 · 10 ⁵ for the control product 1.1 · 10 ⁵ .

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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon ki slot and CO ₂ -extracts of biomass of micromycete Pythium catenulatum, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon ki slot and CO ₂ -extracts of biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh white mushrooms on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon ki Pythium gracile micromycete biomass and CO ₂ extracts, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon ki Pythium irregulare micromycete biomass slot and CO ₂ extracts, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh white mushrooms on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon ki Pythium ultimum micromycete biomass slot and CO ₂ extracts, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon ki Pythium insidiosum micromycete biomass slot and CO ₂ extracts, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon ki slot and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon ki slot and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon ki slot and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh white mushrooms on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and grinding fresh white mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components, pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onion onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onion onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onion onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onion onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onion onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh white mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing the onions onions, straining in ghee, wheat flour, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, salt, lemon k slot and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 31.5 cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000, sealing and sterilization.