RU2302750C1 - Method for production of special canned goods from rabbit and cabbage - Google Patents

Abstract

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; white root and onion cutting, roasting in melt butter and pulping; rabbit meat and gardenstuff chopping; wheat flour sautéing in melt butter. Abovementioned components are blended in specific component ratio with bone broth, dry white wine, table salt, citric acid, and CO₂-extracts of black pepper, bay leaf, and biomass of Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidosium, Saprolegia parasitica, Mortierella alpina, Mortierella elongata, Mortierella bainiery, Mortierella exigua, Mortierella minutisiima, Mortierella verticulata, Mortierella hydrophylia, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioidews, Mortierella lignicola, Mortierella humilis, Mortierella alliaceae, Mortierella strangulata, Mortierella pusilla, Mortierella gracilis, Mortierella globulifera, Mortierella jenkinii, Mortierella dichotoma, Mortierella sclerotiella, Mortierella zychae, Mortierella marburgensis, Mortierella beljakovae, Mortierella sanryensys, Mortierella nigrescence, Mortierella gemmifera, Mortierella reticulata, Mortierella parvispora, Mortierella puchella, Mortierella gamsii, Mortierella spinosa, Mortierella nantahalensis or Mortierella spinosa var. sterilis. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

Description

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

A known method of producing a culinary dish "Boiled rabbit with boiled cabbage and steam sauce", which includes preparing the recipe, cutting white roots and onions, pouring rabbit carcasses with hot water, bringing to a boil, removing foam, adding white roots, onions and table salt , cooking until tender with a low boil, separating the carcasses from the broth, cooling and chopping into portioned slices to obtain the main component, chopping and boiling fresh white cabbage in salted water and add add butter to it to obtain a side dish, add citric acid to the white main sauce, bring to a boil, add dry white wine and season with butter to make a sauce, cut the greens and form the finished dish from the main component, side dish, greens and sauce (Godunova L.E., Collection of recipes for dishes and culinary products for public catering enterprises.- SPb .: ProfiKS, 2003, p. 308-310).

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 and cabbage and steam sauce production method involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing white roots and onions, chopping on top of rabbit meat and greens, passing in wheat flour ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid CO ₂ extract of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Pythium irreguiare 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella giobalpina 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing recipe ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing recipe ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing recipe ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing recipe ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 Micromycete biomass coz extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

rabbit 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 and cabbage and steam sauce production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing the white roots and onions, grinding rabbit meat and greens on a top, sautéing wheat flour in ghee, mixing the above components with bone broth, dry white wine, 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 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

The recipe components are prepared according to traditional technology. Prepared fresh white cabbage is chopped, frozen, preferably slow, and ground in a spinning top. Prepared white roots and onions are cut, sautéed in melted butter and wiped. Prepared rabbit meat and greens are crushed in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with bone broth, dry white wine, sodium chloride, citric acid and CO ₂ extracts of one of the biomass and black bitter pepper provided for by the invention, black pepper and bay leaf, the mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized with obtaining the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. 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. 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 10.04.18.18-90.

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 1.6 · 10 ⁵ provided for by the process variants and for the control product 1.2 · 10 ⁵ .

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, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing white roots and onions, chopping rabbit and greens on a spinning top, straining in melted butter flour, mixing the above components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium catenulatum, black pepper of bay and bay leaves, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Pythium catenuatum 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens on a top, straining in ghee flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper whom and bay leaves, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 3. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens on a top, straining in ghee flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium gracile, black pepper og and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 4. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black hot peppers and one laurel leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 5. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing white roots and onions, chopping rabbit and greens on a spinning top, straining in melted butter flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium ultimum, black pepper og and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens on a top, straining in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black hot peppers and one laurel leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 7. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing white roots and onions, chopping rabbit and greens on a spinning top, straining in melted butter flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper g rkogo and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 8. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black hot peppers and one laurel leaf, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 9. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens on a top, straining in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, of black pepper kogo and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper rye and bay leaves, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing white roots and onions, chopping rabbit and greens on a spinning top, straining in melted butter flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper of bay and bay leaves, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing white roots and onions, chopping rabbit and greens on a spinning top, straining in melted butter flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper orkogo and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella verticillata, black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing white roots and onions, chopping rabbit and greens on a spinning top, straining in melted butter flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper peel and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 15. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper orkogo and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 16. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing white roots and onions, chopping rabbit and greens on a spinning top, straining in melted butter flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper peel and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 17. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing white roots and onions, chopping rabbit and greens on a spinning top, straining in melted butter flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, of black pepper kogo and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing white roots and onions, chopping rabbit and greens on a spinning top, straining in melted butter flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens on a top, straining in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper g rkogo and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, of black pepper kogo and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 21. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper g rkogo and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 22. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens on a top, straining in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper orkogo and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing white roots and onions, chopping rabbit and greens on a spinning top, straining in melted butter flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, of black pepper kogo and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortiereiia pusilla 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 24. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper rye and bay leaves, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper orkogo and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper rye and bay leaves, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper g rkogo and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 29. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper of bay and bay leaves, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and rubbing white roots and onions, chopping rabbit and greens on a spinning top, straining in melted butter flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper peel and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper peel and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 33. Method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper peel and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and rubbing white roots and onions, chopping rabbit and greens on a spinning top, straining in melted butter flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper g rkogo and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper peel and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper peel and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper g rkogo and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black mountain pepper of bay and bay leaves, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 39. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing these components with the bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, of black pepper kogo and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens on a top, straining in ghee flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000 41. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping rabbit and greens in a top, straining in ghee flour, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of micromycete biomass Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: rabbit 573.33-614.29 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000