RU2300918C1 - Method for production of special canned goods from heart and cabbage (variants) - Google Patents

Abstract

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

SUBSTANCE: claimed method includes heart cutting, roasting in melt butter and chopping; fresh white cabbage shredding, freezing, and chopping; carrot, parsley root, and onion cutting, roasting in melt butter, and pulping; garlic pulping; wheat flour sautéing. Abovementioned components are blended with bone broth, tomato paste, sugar, table salt, citric acid, and CO₂-extracts form biomass of specific micromycete specie, black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

Description

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

A known method of producing a culinary dish "Heart in red main sauce with stewed cabbage", which includes preparing the recipe, cutting carrots, parsley and onions, rubbing garlic, filling the heart with drinking water, adding carrots, parsley and onions, cooking until cooked , separating the heart, cutting and frying it in melted fat, adding red main sauce, stewing for 15-20 minutes and adding garlic to obtain the main component, cutting and sautéing carrots in melted fat vee, parsley and onion root, sautéing tomato puree and wheat flour, chopping fresh white cabbage, adding broth, vinegar, melted fat and tomato puree to it, stewing until half-cooked, adding carrots, parsley root, onion, pepper and laurel , stew until cooked, adding wheat flour, sugar and table salt and bringing to a boil to obtain a side dish and the formation of the finished dish from the main component and side dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p.277).

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 special-purpose canning method “Heart in red main sauce with stewed cabbage” provides for the preparation of recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on top, cutting , sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth m, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs to obtain sauce, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, black pepper and bay leaf to obtain the sauce, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of the biomass of micromycete Pythium gracile, black pepper and bay leaf with sauce, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium irregulare, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass of micromycete Pythium ultimum, black pepper and bay leaf with sauce, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum, black pepper and bay leaf to obtain the sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf with sauce, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf to obtain sauce, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf to obtain the sauce, packing the mixture into aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf to obtain a sauce, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, bitter black pepper and bay leaf to obtain sauce, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf to obtain the sauce, packing the mixture into aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf to obtain sauce, packing the mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf to obtain the sauce, packing the mixture into aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, bitter black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf to obtain sauce, packing the mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf to obtain sauce, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf to obtain the sauce, packing the mixture into aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf to obtain the sauce, packing the mixture into aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Mr., tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf with sauce, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned heart production method in red main sauce with stewed cabbage provides for the preparation of recipe components, cutting, frying in ghee and grinding in a top of a heart, chopping, freezing and grinding fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth Nom, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf with obtaining sauce, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

heart 588 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

The recipe components are prepared according to traditional technology, the prepared heart is cut, fried in ghee and crushed in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. The prepared garlic is mashed. The prepared wheat flour is passerized. Next, the listed components are mixed with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts from one of the biomass of the invention, black pepper and bay leaf, and the resulting mixture is Packed in aluminum tubes with the specified higher consumption of components, sealed and sterilized to obtain the target 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the methods provided, 10.1 · 10 ⁴ and for the control product 7.9 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, garlic rubbing, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Pythium catenulatum, black pepper and leafs to obtain sauce, packing the resulting mixture into aluminum tubes with the following flow components pbw .: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, garlic rubbing, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Pythium coloratum, black pepper and leafs to obtain sauce, packing the resulting mixture into aluminum tubes with the following flow components pbw .: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 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, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, garlic rubbing, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Pythium gracile, black pepper and leafs to obtain sauce, packing the resulting mixture into aluminum tubes with the following flow components pbw .: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, garlic rubbing, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Pythium irregulare, black pepper and leafs to obtain sauce, packing the resulting mixture into aluminum tubes with the following flow components pbw .: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ extract leafs 0.01 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, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping a carrot, parsley root and onions, garlic rubbing, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Pythium ultimum, black pepper and leafs to obtain sauce, packing the resulting mixture into aluminum tubes with the following flow components pbw .: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, chopping, sautéing in ghee and chopping carrots, parsley root and onions, garlic rubbing, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Pythium insidiosum, black pepper and leafs to obtain sauce, packing the resulting mixture into aluminum tubes with the following flow components pbw .: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, garlic rubbing, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Saprolegnia parasitica, black pepper and leafs to obtain sauce, packing the resulting mixture into aluminum tubes with the following flow components pbw .: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 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, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, garlic rubbing, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella alpina, black pepper and leafs to obtain sauce, packing the resulting mixture into aluminum tubes with the following flow components pbw .: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 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, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, chopping, sautéing in ghee and chopping carrots, parsley root and onions, garlic rubbing, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella elongata, black pepper and leafs to obtain sauce, packing the resulting mixture into aluminum tubes with the following flow components pbw .: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 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, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping a carrot, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts b Iomass of micromycete Mortierella bainieri, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping a carrot, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella exigua, bitter black pepper and bay leaf to obtain sauce, packing the mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella minutissima, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 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, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, chopping, sautéing in ghee and chopping a carrot, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella verticillata, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping a carrot, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella hygrophila, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 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 recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella polycephala, bitter black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella globalpina, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping a carrot, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella indohii, bitter black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella sepedonioides, bitter black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella lignicola, black pepper and bay leaf to produce sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 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 the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping a carrot, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella humilis, black pepper and bay leaf with obtaining sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 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, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrot, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella alliaceae, bitter black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrot, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella strangulata, bitter black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella pusilla, bitter black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella gracilis, bitter black pepper and bay leaf to obtain sauce, packing the mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 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 the preparation of recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping on a top a carrot, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella globulifera, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping in a top of a heart, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and chopping in a top of carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella jenkinii, bitter black pepper and bay leaf to produce sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping in a top of a heart, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and chopping in a top of carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella dichotoma, bitter black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping in a top of a heart, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and chopping in a top of carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella sclerotiella, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping a carrot, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella zychae, bitter black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 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, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping on a top a carrot, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella marburgensis, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 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 recipe components, cutting, frying in ghee and chopping on a top, chopping, freezing and chopping fresh white cabbage on a top, chopping, sautéing in ghee and chopping carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella beljakovae, black pepper and bay leaf to produce sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping in a top of a heart, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and chopping in a top of carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella sarnyensis, bitter black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 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 the preparation of recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping on a top a carrot, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella nigrescens, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, chopping, sautéing in ghee and grinding on a top of carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella gemmifera, bitter black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping on a top of carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts b Iomass micromycete Mortierella reticulata, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and grinding on a top of carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts b Iomass of micromycete Mortierella parvispora, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 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 the preparation of recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and grinding on a top of carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella pulchella, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 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, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping on a top of carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella gamsii, bitter black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping in a top of a heart, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and chopping in a top of carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella spinosa, bitter black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 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 the preparation of recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and grinding on a top of carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts biomass of micromycete Mortierella nantahalensis, black pepper and bay leaf to obtain sauce, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping on a top of a heart, chopping, freezing and chopping fresh white cabbage on a top, chopping, sautéing in ghee and chopping on a top a carrot, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts micromycete biomass Mortierella spinosa var. sterilis, black pepper and bay leaf with obtaining sauce, packing the mixture in aluminum tubes at the following component consumption, parts by weight: heart 588 White cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 table salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.01 bone broth before the release of the target   product 1000, sealing and sterilization.