RU2300908C1 - 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 champignon cutting, blanching and chopping; fresh white cabbage shredding, freezing, and chopping; white roots cutting, blanching and pulping; carrot blanching and pulping; onion and canned caper pulping; wheat flour sautéing in melt butter; brains chopping. Abovementioned components are blended with bone broth, table salt, citric acid, and CO₂-extracts from Pythium or Mortierella micromycete, black pepper , red hot 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 manufacturing a culinary dish "Brains with boiled cabbage and white sauce with capers", which includes preparing the recipe, cutting carrots, parsley and onions, pouring brains in cold water, adding carrots, parsley, onions and vinegar, cooking boiling for 10-15 minutes, adding salt, black pepper and bay leaf, cooking for 5-10 minutes and portioning the brains, cutting and cooking fresh champignons, shredding and cooking in salted water white cabbage hedgehogs and adding butter to it to obtain a side dish, adding salt to the white main sauce, red hot pepper and canned capers and dressing with butter to obtain a sauce and forming a finished dish of brains, mushrooms, side dish and sauce (Godunova L. E. Collection of recipes for dishes and culinary products for public catering establishments. - SPb .: 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and grinding fresh champignons on a top, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat flour ghee, grinding on a top of the brain, mixing ne echislennyh components to bone broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ extracts of the biomass of micromycete Pythium coloratum, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass of Pythium gracile micromycete, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of the biomass of micromycete Pythium irregulare, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass of Pythium ultimum micromycete, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and grinding fresh champignons on a top, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ extracts of the biomass of Pythium insidiosum micromycete, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella elongata, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 bone broth before the release of the target product 1000, CO ₂ bay leaf extract 0.012

sealing and sterilization.

The same result is achieved by the fact that the canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua, bitter black pepper, red hot pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella verticillata, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella polycephala, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, bitter black pepper, red hot pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and grinding fresh champignons on a top, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, bitter black pepper, red hot pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella humilis, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella strangulata, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pusilla, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, bitter black pepper, red hot pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, bitter black pepper, red hot pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, bitter black pepper, red hot pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, bitter black pepper, red hot pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella reticulata, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella parvispora, bitter black pepper, red hot pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing of the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 canned food production method “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding on a top of the brain, mixing the listed components with bone broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, bitter black pepper, red hot pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 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 champignons 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 and canned capers are wiped. Prepared wheat flour is sautéed in ghee. Prepared brains are ground in a spinning top. Further, the listed components are mixed with bone broth, sodium chloride, citric acid and CO ₂ extracts from one of the biomass, black pepper, red hot pepper and bay leaf provided for by the embodiments of the invention, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the desired product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. 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 was for the experimental product, regardless of the choice of the CO ₂ -extract of the micromycete biomass from the process variants provided, 1.4 · 10 ⁵ and for the control product 1.1 · 10 ^5, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, and rubbing onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete pythium gracile 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, and rubbing onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete pythium irregulare 0.002 CO ₂ extract of black bitter pepper 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Pythium ultimum 0.002 CO ₂ extract of black bitter pepper 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 onions and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete pythium insidiosum 0.002 CO ₂ extract of black bitter pepper 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, wiping onions and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella alpina 0.002 CO ₂ extract of black bitter pepper 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella elongata 0.002 CO ₂ extract of black bitter pepper 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ extracts of biomass micromycete Mortierella bainieri, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh mushrooms on the top, shredding, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, and rubbing onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ extracts of biomass micromycete Mortierella verticillata, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh champignons 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 and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh champignons 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 and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt w, citric acid and CO ₂ extracts of biomass micromycete Mortierella globalpina, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh champignons 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 and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete mortorterella sepedonioides 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh champignons on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, and rubbing onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh champignons on a top, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella humilis, bitter black pepper, red hot pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh champignons 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 and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ extracts of biomass micromycete Mortierella strangulata, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ extracts of biomass micromycete Mortierella pusilla, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ extracts of biomass micromycete Mortierella globulifera, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh champignons on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt w, citric acid and CO ₂ extracts of biomass micromycete Mortierella zychae, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and grinding fresh mushrooms on the top, shredding, freezing and grinding fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ extracts of biomass micromycete Mortierella marburgensis, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and grinding fresh mushrooms on the top, shredding, freezing and grinding fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and grinding fresh mushrooms on the top, shredding, freezing and grinding fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and grinding fresh mushrooms on the top, shredding, freezing and grinding fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt s, citric acid and CO ₂ extracts of biomass micromycete Mortierella reticulata, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella parvispora, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and grinding fresh mushrooms on the top, shredding, freezing and grinding fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ extracts of biomass micromycete Mortierella gamsii, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ extracts of biomass micromycete Mortierella spinosa, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and grinding fresh mushrooms on the top, shredding, freezing and grinding fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt Yu, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping fresh 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 onion and canned capers, straining wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, salt y, citric acid and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis, bitter black pepper, red hot pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: brain 498 melted butter 29.25 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 capers 60 Wheat flour 11.25 salt 12 lemon acid 0.86 CO ₂ biomass extract micromycete Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization.