RU2301551C1 - Method for production of special canned goods from meat and cabbage (variants) - Google Patents

Abstract

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

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

EFFECT: canned goods of increased digestion value.

Description

The group of inventions relates to the production technology of canned meat and vegetables for space nutrition.

There is a method of manufacturing a culinary dish "Roasting with stewed cabbage", which includes preparing the recipe, cutting and sautéing onion in melted fat, cutting, sprinkling with table salt and black bitter pepper and frying until the meat is ready, adding onion and tomato puree and mashed potatoes and frying for 2-3 minutes to obtain the main component, cutting and sautéing carrot, parsley and onion in melted fat, sautéing wheat flour and tomato puree, shredding fresh white cabbage s, adding broth, vinegar, melted fat and tomato puree to it, stewing until half cooked, adding carrots, parsley root, onions, pepper and bay leaves, stewing until cooked, adding wheat flour, sugar and table salt and bringing to a boil with obtaining a side dish and forming the finished dish from the main component and side dish (Godunova L.E., Collection of recipes for dishes and culinary products for catering establishments - St. Petersburg: ProfiKS, 2003, p.242, 254-255).

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 “Roasting with Braised Cabbage” for special purposes involves the preparation of recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onion root, chopping , freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid oyoy and CO ₂ -extracts of biomass of micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy 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 .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato fins 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami 0.002 Mortierella elongata Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a top, sautéing wheat, flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki slot and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy 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 .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy 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 .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 bone broth before the release of shared product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy 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 .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt, 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following, flow components in parts by weight .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy 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 .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy 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 .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 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 canning method “Roasting with Braised Cabbage” preserves the preparation of recipes, cutting, frying and chopping meat in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, lemon ki lotoy and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared meat is cut, fried and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared wheat flour passer. Further, the listed components are mixed with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of one of the biomass, black pepper and bay leaf provided for by the invention, packaged in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the desired product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 400 kg per 1 ton of the target product. 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 was for the experimental product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 1.5 · 10 ⁵ and for the control product 1.2 · 10 ^5, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and grinding in a top of meat, cutting, sautéing in melted butter and grinding in a top of carrots, parsley and onions, chopping, freezing and grinding fresh white cabbage in a top , wheat flour stirring, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of micromycete biomass Pythium catenulatum, pepper and black bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 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 recipe components, cutting, frying and chopping meat on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, pepper ernogo bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ bay leaf extract 0.004 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 and chopping meat on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, pepper h molecular bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , wheat flour stirring, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium irregulare, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 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 recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, pepper ernogo bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, peppers black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 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 recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, ne ca black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 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 and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, peppers black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 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 recipes, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, trans and black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 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 recipe components, cutting, frying and chopping meat on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , wheat flour sauté, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri, per tsa of black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 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 and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , wheat flour sauté, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella exigua, pepper and black bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 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 and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, ne ca black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 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 recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella verticillata, p Black pepper bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 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 recipes, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , wheat flour stirring, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, per tsa of black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ extract leafs 0.004 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 and chopping meat on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, n CAR black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 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 recipes, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , wheat flour stirring, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of micromycete biomass Mortierella globalpina, per tsa of black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 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 recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, trans and black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, ertsa black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, ne ca black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, trans and black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 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 and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, trans and black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 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 recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, n CAR black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, trans and black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 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 recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , wheat flour stirring, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, pepper and black bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, n CAR black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 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 recipes, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , wheat flour stirring, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of micromycete biomass Mortierella jenkinii, per tsa of black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, ne ca black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ bay leaf extract 0.004 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 and chopping meat tops, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of micromycete biomass Mortierella sclerotiella, p Black pepper bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ bay leaf extract 0.004 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 and chopping meat on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , wheat flour sauté, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of micromycete biomass Mortierella zychae, pepper and black bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ bay leaf extract 0.004 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 recipes, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of micromycete biomass Mortierella marburgensis, p Black pepper bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , wheat flour sautéing, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of micromycete biomass Mortierella beljakovae, ne black pepper bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , wheat flour sautéing, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of micromycete biomass Mortierella sarnyensis, ne black pepper bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, ne black pepper bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ extract leafs 0.004 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 the preparation of recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, ne ca black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0,028 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 35. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , wheat flour passerovanie, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of micromycete biomass Mortierella reticulata, ne black pepper bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 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 and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , wheat flour staining, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of micromycete biomass Mortierella parvispora, per tsa of black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 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 and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, ne ca black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 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 and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , wheat flour sauté, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, pepper and black bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, peppers black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, ertsa black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on top , wheat flour staining, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 481.93-629.92 cabbage 490 carrot 20-20.51 parsley root 10.8-10.97 onion 230-232.95 Wheat flour 48 melted butter 84 tomato paste in terms of 30% 40 sugar 12 salt 12 lemon acid 0.45 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0,028 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization.