RU2301576C1 - Method for production of special canned goods from goose and cabbage (variants) - Google Patents

Abstract

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

SUBSTANCE: claimed method includes goose meat cutting, roasting in melt butter, and chopping; fresh white cabbage and onion shredding, wheat flour sautéing; gardenstuff chopping. Abovementioned components are blended with bone broth, sour cream, table white wine, lemon juice, sugar, table salt, and CO₂-extracts from biomass of specific micromycete specie, caraway, black pepper, red hot pepper, pimento, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

Description

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

A known method of producing a culinary dish "Goose with cabbage", which includes preparing the recipe components, frying in melted fat and cutting goose, chopping fresh white cabbage, cutting onions and herbs, sautéing flour, mixing cabbage, onions, caraway seeds, cumin, red hot pepper, allspice and bay leaves, boiling water, boiling, adding goose, stewing for about 30 minutes, adding flour, lard and sour cream, bringing to a boil and adding herbs, table white wine, lemon juice ka, sugar and table salt to obtain the finished dish (O. Mankevich. Poultry dishes. - Mn .: BelEn, 1994, p.306).

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

This result is achieved by the fact that the special-purpose Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, shredding, freezing and chopping fresh white cabbage and onions, spinning wheat flour , grinding for gyroscope greens, mixing these components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass E romitseta Pythium catenulatum, cumin, red hot pepper, pepper fragrant and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m icromycete Pythium coloratum, caraway seeds, red hot pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m icromycete Pythium gracile, caraway seeds, hot red pepper, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs Pythium irregulare, caraway seeds, hot red pepper, allspice and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m icromycete Pythium ultimum, caraway seeds, hot red pepper, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m ichromycete Pythium insidiosum, caraway seeds, red hot pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m mycromycete Saprolegnia parasitica, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella alpina, caraway seeds, red hot pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of mortar Mortierella elongata, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs Mortierella bainieri, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella exigua, caraway seeds, red hot pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of mortar Mortierella minutissima, caraway seeds, red hot pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella verticillata, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella hygrophila, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella polycephala, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of mortar Mortierella globalpina, caraway seeds, hot red pepper, allspice and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella indohii, caraway seeds, hot red pepper, allspice and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella sepedonioides, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs Mortierella lignicola, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella humilis, caraway seeds, red hot pepper, allspice and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs Mortierella alliaceae, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of mortar Mortierella strangulata, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella pusilla, caraway seeds, red hot pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella gracilis, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella globulifera, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs Mortierella jenkinii, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella dichotoma, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs Mortierella sclerotiella, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella zychae, caraway seeds, red hot pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella marburgensis, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs Mortierella beljakovae, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella sarnyensis, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of mortar Mortierella nigrescens, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of mortar Mortierella gemmifera, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella reticulata, caraway seeds, hot red pepper, allspice and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m spawn Mortierella parvispora, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m spawn Mortierella pulchella, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella gamsii, caraway seeds, hot red pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella spinosa, caraway seeds, red hot pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella nantahalensis, caraway seeds, hot red pepper, allspice and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onion, spinning wheat flour, grinding on a top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass m mycromycete Mortierella spinosa var. sterilis, caraway seeds, red hot pepper, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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. The prepared goose is cut, fried in ghee and crushed in a spinning top. Prepared fresh white cabbage and onions are chopped, frozen, preferably slow, and ground in a spinning top. Prepared wheat flour passer. The prepared greens are ground in a spinning top. Further, the listed components are mixed with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of one of the biomass, caraway seeds, red hot pepper, allspice and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass micromycete from the provided process options, 12.2 · 10 ⁴ and for the control product 9.3 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, wheat flour stirring, chopping greens in a spinning top, mixing listed components with sour cream, table white wine, lemon juice, bone broth, sugar, salt and CO ₂ -extracts of biomass micromycete Pythium catenulatum, caraway seeds, red hot pepper it, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, salt and CO ₂ -extracts of biomass micromycete Pythium coloratum, caraway seeds, red hot pepper go, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, wheat flour stirring, chopping greens in a spinning top, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile, caraway seeds, red hot pepper oh, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, wheat flour stirring, chopping greens in a spinning top, mixing the listed components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, cumin, red hot peppers th, pepper fragrant and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, salt and CO ₂ -extracts of biomass micromycete Pythium ultimum, caraway seeds, red hot pepper oh, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 CO ₂ extract leafs 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 in ghee and chopping goose meat in a spinning top, shredding, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing the listed components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, cumin, red hot peppers th, pepper fragrant and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, wheat flour stirring, chopping greens in a spinning top, mixing the listed components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, caraway, pepper red ZhSU it fragrant pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing the listed components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, cumin, red hot peppers th, pepper fragrant and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, shredding, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing the listed components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, caraway, pepper red ZhSU it fragrant pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass micromycete Mortierella bainieri, caraway seeds, red hot pepper of which, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 CO ₂ extract leafs 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 in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, wheat flour stirring, chopping greens in a spinning top, mixing listed components with sour cream, table white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass micromycete Mortierella exigua, caraway seeds, red hot pepper it, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, wheat flour stirring, chopping greens in a spinning top, mixing the listed components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, caraway, pepper red xi then, pepper fragrant and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, shredding, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, caraway seeds, red pepper sweet pepper, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella hygrophila, caraway seeds, red hot pepper of which, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 CO ₂ bay leaf extract 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 the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, shredding, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing the listed components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, cumin, red pepper w uchego, pepper fragrant and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, shredding, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina, caraway seeds, red pepper why, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing the listed components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, caraway, pepper red ZhSU it fragrant pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing the listed components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, cumin, red pepper w uchego, pepper fragrant and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 CO ₂ extract leafs 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 in ghee and chopping goose meat in a spinning top, shredding, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens in a spinning top, mixing the listed components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, caraway, pepper red xi then, pepper fragrant and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing the listed components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, caraway, pepper red ZhSU it fragrant pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing the listed components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, caraway, pepper red xi then, pepper fragrant and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing the listed components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, cumin, red pepper w uchego, pepper fragrant and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing the listed components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, caraway, pepper red ZhSU it fragrant pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis, caraway seeds, red hot pepper of which, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, stirring wheat flour, chopping greens in a spinning top, mixing components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, cumin, red pepper w uchego, pepper fragrant and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, stirring wheat flour, chopping greens in a spinning top, mixing components with sour cream, table white wine, lemon juice, bone broth, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, caraway seeds, red hot pepper of which, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, stirring wheat flour, chopping greens in a spinning top, mixing components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, caraway, pepper red xi then, pepper fragrant and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing components with sour cream, table white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass micromycete Mortierella sclerotiella, caraway seeds, red pepper sweet pepper, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, stirring wheat flour, chopping greens in a spinning top, mixing components with sour cream, table white wine, lemon juice, bone broth, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella zychae, caraway seeds, red hot pepper it, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, stirring wheat flour, chopping greens in a spinning top, mixing components with sour cream, table white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass micromycete Mortierella marburgensis, caraway seeds, red pepper sweet pepper, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing components with sour cream, table white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass micromycete Mortierella beljakovae, caraway seeds, red hot pepper of which, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 CO ₂ bay leaf extract 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 in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, stirring wheat flour, chopping greens in a spinning top, mixing components with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, caraway seeds, red pepper why, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, stirring wheat flour, chopping greens in a spinning top, mixing components with sour cream, table white wine, lemon juice, bone broth, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, caraway seeds, red pepper why, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 CO ₂ bay leaf extract 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 preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, caraway, pepper red xi then, pepper fragrant and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, stirring wheat flour, chopping greens in a spinning top, mixing components with sour cream, table white wine, lemon juice, bone broth, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella reticulata, caraway seeds, red pepper why, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, stirring wheat flour, chopping greens in a spinning top, mixing components with sour cream, table white wine, lemon juice, bone broth, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella parvispora, caraway seeds, red pepper why, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, stirring wheat flour, chopping greens in a spinning top, mixing components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, caraway, pepper red xi then, pepper fragrant and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, stirring wheat flour, chopping greens in a spinning top, mixing components with sour cream, table white wine, lemon juice, bone broth, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii, caraway seeds, red hot pepper it, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 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 preparing recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, caraway, pepper red ZhSU it fragrant pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions, spinning wheat flour, chopping greens on top, mixing components with sour cream, dining white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, cumin, red pepper w uchego, pepper fragrant and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract caraway 0.02 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ extract of allspice 0.015 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 in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, stirring wheat flour, chopping greens in a spinning top, mixing components with sour cream, table white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of micromycete biomass Mortierella spinosa var. sterilis, caraway seeds, red hot pepper, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization.