RU2301548C1 - Method for production of special canned goods from tripe and cabbage (variants) - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods for space feeding based on by-products.

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

EFFECT: canned goods of increased digestion value.

41 cl

Description

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

A known method of producing a culinary dish "Scar with boiled cabbage in tomato sauce", which includes preparing the recipe, cutting carrots, parsley and onions, pouring scars with drinking water, cooking for 3.5-4.5 hours, adding carrots, root parsley and onions, cooking for 10-15 minutes, adding salt and black bitter pepper, cooking for 10-15 minutes, adding bay leaves, cooking for 5 minutes, removing scars, cutting them, pouring tomato sauce and boiling within 15-20 minutes t with obtaining the main component, chopping and boiling fresh white cabbage in salted water and adding butter to it to obtain a side dish and forming a finished dish from the main component and side dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering establishments. - St. Petersburg: ProfiKS, 2003, p.242-243, 247).

The technical result of the group of inventions is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , sautéing flour milling at gyroscope scarring, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromits that Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.012 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of micromi biomass ceta Pythium coloratum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Pythium gracile, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Pythium insidiosum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Saprolegnia parasitica, black bitter pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella minutissima, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella strangulata, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella globulifera, black pepper of bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella dichotoma, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, salt and СО ₂ -extracts of biomass microm izeta Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, salt and СО ₂ -extracts of biomass microm izeta Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella beijakovae 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, salt and СО ₂ -extracts of biomass microm izeta Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and СО ₂ -extracts of biomass microm izeta Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared 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 wiped. Prepared wheat flour passer. Prepared scars are crushed on a top. Further, the listed components are mixed with bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts of one of the biomass and black bitter pepper and bay leaf provided for by the embodiments of the invention, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized with obtaining 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 an experimental product, regardless of the choice of CO ₂ -extract of biomass of micromycete from 9 · 10 ⁴ provided for by the process variants and 6.3 · 10 ⁴ for the control product, 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, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing Acquiring mixture into aluminum tubes with the following flow components pbw .: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing etc. radiation mixture into aluminum tubes with the following flow components pbw .: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium irregulare, black pepper and bay leaf, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO ₂ micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium insidiosum, black pepper and bay leaf, packing according to radiated mixture in aluminum tubes at the following component consumption, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.012 Co ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing the listed components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing Acquiring mixture into aluminum tubes with the following flow components pbw .: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing Acquiring mixture into aluminum tubes with the following flow components pbw .: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, Filling the obtained mixture into aluminum tubes with the following flow components pbw .: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, facets to the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortiereila verticillata 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortiereila hygrophila 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, Filling the obtained mixture into aluminum tubes with the following flow components pbw .: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae bitter black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing these components to bone broth, tomato paste, sugar, table salt, and CO ₃ extracts biomass mikromitcetami Mortierella strangulata, black pepper and leafs, Filling the obtained mixture into aluminum tubes with the following flow components pbw .: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding on the top of scars, mixing the listed components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierelia gracilis 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding on the top of scars, mixing these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, Filling the obtained mixture into aluminum tubes with the following flow components pbw .: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding on the top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding on the top of scars, mixing these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 28. Method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding on the top of scars, mixing of the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding on the top of scars, mixing these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing etc. radiation mixture into aluminum tubes with the following flow components pbw .: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding on the top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing the listed components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding on the top of scars, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing the listed components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 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, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding on the top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding on the top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding on the top of scars, mixing these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 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, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding on the top of scars, mixing these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing etc. radiation mixture into aluminum tubes with the following flow components pbw .: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 39. Method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding on the top of scars, mixing these components to bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, Faso ku resulting mixture into aluminum tubes with the following flow components pbw .: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding tops of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scarring 576 melted butter 39 cabbage 490 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour fifteen tomato paste 30% fifty sugar 3 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization.