RU2303374C1 - Method for production of special canned soup from vegetables - Google Patents

Abstract

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

SUBSTANCE: claimed method includes onion cutting, roasting in melt butter, and chopping; kidney bean cooking up to 150 % mass increasing and pulping; potato cutting, blanching, and chopping; fresh white cabbage shredding, freezing and chopping; smoked pork cutting and chopping; garlic pulping; wheat flour sautéing in melt butter. Abovementioned components are blended in specific component ratio are blended with sour cream, bone broth, citric acid, table salt, CO₂-extracts from biomass of specific micromycete specie, black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The group of inventions relates to the production technology of canned first lunch dishes for space nutrition.

A known method of producing a culinary dish "Vipava soup", which involves soaking for 12 hours, cooking until cooked and warming up beans, cooking until cooked sauerkraut, cutting and cooking until cooked potatoes, cooking until cooked in bone broth, separation from it and cutting pork smoked brisket, chopping and sautéing in melted fat with the addition of onion flour, laying in the bone broth all of the listed ingredients, adding garlic, salt, pepper and bay leaf, cooking for 5 minutes and dressing cream to obtain finished dishes (EE Sungurova Feast -. M .: Physiotherapy 1994, s.428-429).

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 Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping potato top, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding pigs in a top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium catenulatum, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride 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 .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella beljalovae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Vipava Soup special-purpose canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to 150% weight gain and rubbing the beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork smoked tops, rubbing garlic, stirring wheat flour in ghee, mixing s listed ingredients sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 78 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared beans are boiled until mass increase by 150% and wiped. Prepared potatoes are cut, blanched and ground in a spinning top, Prepared fresh white cabbage is chopped, frozen, preferably slowly, and ground in a spinning top. Prepared pig smoked and chopped in a spinning top. The prepared garlic is mashed. Prepared wheat flour is sautéed in ghee. Further, the listed components are mixed with sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of one of the biomass, black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a pilot product, regardless of the choice of CO ₂ -extract of the biomass of micromycete from the method options, 4.7 · 10 ⁴ and for the control product 3.9 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the above components with sour cream, bone with broth, citric acid, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following component consumption, parts by weight: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the above components with sour cream, bone with broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following consumption of components, parts by weight: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the above components with sour cream, bone with broth, citric acid, sodium chloride and CO ₂ -extracts of the biomass of Pythium gracile micromycete, bitter black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilization, at the following component consumption, parts by weight: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete pythium gracile 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the above components with sour cream, bone with broth, citric acid, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following consumption of components, parts by weight: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete pythium irregulare 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding pig meat on a top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone with broth, citric acid, sodium chloride and CO ₂ extracts of Pythium ultimum micromycete biomass biomass, black bitter and bay leaves pepper, packing the resulting mixture into aluminum tubes, sealing and sterilization, at the following component consumption, parts by weight: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding pig meat on a top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone with broth, citric acid, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following consumption of components, parts by weight: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the above components with sour cream, bone with broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following consumption of components, parts by weight: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding pig meat on a top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone with broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following consumption of components, parts by weight: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the above components with sour cream, bone with broth, citric acid, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, with the following consumption of components, parts by weight: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete mortorterella sepedonioides 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking until mass increase by 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion on top, cooking until mass increase by 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking until mass increase by 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a top, boiling it up to a mass increase of 150% and rubbing beans, cutting, blanching and chopping in a potato top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to mass increase by 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and grinding pig meat on a spinning top, rubbing garlic, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone th broth, citric acid, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization, at the following component consumption, parts by weight: smoked meat 78 melted butter 10 White cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen table salt 10,2 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000