RU2302764C1 - Method for manufacturing canned food "poultry with stewed cabbage and basic red sauce" of special indication (variants) - Google Patents

Abstract

FIELD: food industry, canned food industry.

SUBSTANCE: the method deals with preparing all the recipe components followed by chopping and freezing new white head cabbage, cutting, frying in melted butter and reducing white culinary roots and onions, cutting poultry meat and the greens, frying wheat flour followed by mixing the above-mentioned components with bone broth, tomato paste, sugar, common salt, citric acid and CO₂-extracts of the preset micromycete type biomass, hot black pepper and laurel leaf. Then it is necessary to pack the mixture obtained into aluminum tubes followed by sealing and sterilization. The innovation enables to manufacture new canned food for cosmic nutrition being of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency of manufacturing.

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 producing a culinary dish "Boiled bird with stewed cabbage and red main sauce", which involves preparing the recipe, cutting white roots and onions, pouring bird carcasses with hot water, boiling, removing foam, adding white roots, onions and cooked salt, boiling until tender with a slight boil, separating the carcasses from the broth, cooling and chopping into portioned slices to obtain the main component, cutting and sautéing carrot, parsley root and peanut in melted fat onions, sautéing wheat flour and tomato puree, chopping fresh white cabbage, adding broth, vinegar, melted fat and tomato puree to it, stewing until half cooked, adding carrots, parsley root, onions, pepper and bay leaf, stewing until cooked adding wheat flour, sugar and table salt and bringing to a boil to obtain a side dish, cutting and sautéing carrots, parsley root and onions in melted fat, adding tomato puree to them and sautéing for 10-15 minutes, sautéed e wheat flour, its cooling to 70-80 ° С and mixing with bone broth, adding vegetable passerovka with tomato, boiling at low boil for 45-60 minutes, adding sugar, salt, black pepper and bay leaf, rubbing and bringing to a boil to obtain a sauce, cutting the greens and forming the finished dish from the main component, side dish, herbs and sauce (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - St. Petersburg: 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 poultry cabbage and red main sauce canned food production method involves preparing recipe ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots and white whites roots and onions, chopping poultry meat and greens on a top, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the canned poultry production method for special purpose stewed cabbage and red main sauce involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and chopping carrots and white whites roots and onions, chopping poultry meat and greens on a top, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery th 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 .:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts 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:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black bitter bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing recipe ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in melted butter and chopping carrots on top, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing recipe ingredients, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in melted butter and chopping carrots on top, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing these components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with 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:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, 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:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 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 poultry and stewed cabbage production method for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, cookery with salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0,029 CO ₂ extract leafs 0.012 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, white roots and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared poultry and greens are crushed 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 poultry corresponds to the use of category I turkey, and the maximum corresponds to the use of chickens. The consumption of other poultry species occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 430 kg per 1 ton of the target product. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of the raw materials, while the minimum value of the 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 the CO ₂ -extract of biomass of micromycete from 1.6 · 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, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium catenulatum, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 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, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium coloratum, pepper h black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium gracile, black pepper bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, pepper ernogo bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium ultimum, pepper bitter bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, pepper ernogo bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 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, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, pepper and black bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, pepper ernogo bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the listed components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella elongata, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, peppers black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 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, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, per tsa of black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, ne ca black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, trans and black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 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, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens, in a top passivation of wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, per tsa of black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, peppers black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 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, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the listed components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, ne black pepper bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 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, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, pepper and black bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 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, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella humilis, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, pepper and black bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella strangulata, per tsa of black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pusilla, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 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, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, peppers black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera, per tsa of black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, peppers black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing recipes, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, pepper and black bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 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, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, ne ca black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens, in a top passivation of wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 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, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, ne ca black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, trans and black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, trans and black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, trans and black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, pepper and black bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 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, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, trans and black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing recipes, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, trans and black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 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, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, pepper and black bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of wheat flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens on a top, passivation of 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, ne black pepper bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing recipes, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, white roots and onions, chopping poultry meat and greens, passivation of wheat flour, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted butter 28.13 tomato paste 30% 24.15 sugar 25.14 salt 12 lemon acid 0.39 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0,029 CO ₂ bay leaf extract 0.012 bone broth before the release of the target product 1000, sealing and sterilization.