RU2302161C1 - Method for production of special canned goods from rabbit and cabbage (variants) - Google Patents

Abstract

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

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

EFFECT: canned goods of increased digestion value.

41 cl

Description

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

There is a method of manufacturing a culinary dish "Roasted rabbit with stewed cabbage", which includes preparing the recipe components, greasing the rabbit carcasses with sour cream and salt, frying in margarine, bringing to readiness in an oven, chopping portioned dishes and pouring with melted butter to obtain the main component , cutting and sautéing carrots, parsley and onions in melted fat, sautéing wheat flour and tomato puree, chopping fresh white cabbage, adding broth to it a, vinegar, melted fat and tomato puree, stew until half cooked, add carrots, parsley root, onions, pepper and bay leaf, stew until cooked, add wheat flour, sugar and table salt and bring to a boil to obtain a side dish and forming the finished dishes from the main component and side dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.312-313).

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 canned rabbit fried with stewed cabbage production method involves preparing the recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting , sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 heating oil 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ Bay Leaf Extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe ingredients, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe ingredients, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe ingredients, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe ingredients, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe ingredients, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe ingredients, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper to the leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste; sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth; tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned rabbit fried with stewed cabbage production method involves preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting, sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the above components with bone broth, volume tnoj paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

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

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of a rabbit corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of CO ₂ -extract of the biomass of micromycete from 1.4 · 10 ⁵ provided for by the process variants and for the control product 1.2 · 10 ^5, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a top, cutting, straining in ghee and chopping in a top , parsley and onion roots, the passage of wheat flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -ext with biomass micromycetes Pythium catenulatum biomass, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a top, cutting, straining in ghee and chopping in a top , parsley and onion roots, the passage of wheat flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -ext with biomass micromycetes Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, passing in melted butter and chopping in a spinning top , parsley and onion roots, the passage of wheat flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -ext with biomass micromycetes Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping in a top , parsley and onion roots, the passage of wheat flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -ext with biomass micromycetes Pythium irregulare, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a top, cutting, straining in ghee and chopping in a top , parsley and onion roots, the passage of wheat flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -ext Pythium ultimum micromycete biomass deposits, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a top, cutting, straining in ghee and chopping in a top , parsley and onions, passer wheat flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extra acts of biomass micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a top, cutting, straining in ghee and chopping in a top , parsley and onions, passer wheat flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extra acts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a top, cutting, straining in ghee and chopping in a top , parsley and onion roots, the passage of wheat flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -ext with biomass micromycete Mortierella alpina biomass, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage in a top, cutting, straining in ghee and chopping in a top , parsley and onion roots, the passage of wheat flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -ext with biomass micromycete Mortierella elongata biomass, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a top, cutting, straining in ghee and chopping in a top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -ekst acts biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes the preparation of prescription components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a top, cutting, straining in ghee and chopping in a top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -ekst acts biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a top, cutting, straining in ghee and chopping in a top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -ekst acts biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, passing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping in a top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a top, cutting, straining in ghee and chopping in a top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, passing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a top, cutting, straining in ghee and chopping in a top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping in a top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -ekst acts biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella alliceae 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, passing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a top, cutting, straining in ghee and chopping in a top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -ekst acts biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, passing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 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, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping carrot tops , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -ekst acts biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -ekst acts biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -ekst acts biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -ekst acts biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping carrot , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -ekst acts biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping in a top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping carrot tops , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, passing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -ekst acts biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks pAKT biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping in a spinning top , parsley roots and onions sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -eks Rakta biomass Mikromitcety Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization.