RU2303376C1 - Method for production of special canned goods from tongue and cabbage - Google Patents

Abstract

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; carrot, parsley root, and onion cutting, roasting in melt butter, and chopping; tongue scalding, flaying, and chopping; wheat flour sautéing. Abovementioned components are blended with bone broth, tomato paste, sugar, table salt, and CO₂-extracts from biomass of specific micromycete species, black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

Description

The group of inventions relates to the technology for the production of canned food from offal for space nutrition.

There is a method of producing a culinary dish "Boiled tongue with boiled cabbage and red main sauce", which involves preparing the recipe, cutting carrots, parsley and onions, pouring tongue with drinking water, adding carrots, parsley and onions, cooking until tender when weak boiling, the introduction of 15-20 minutes before the end of cooking salt and black bitter pepper, the introduction of 5 minutes before the end of cooking bay leaves, tongue separation, immersion in cold water, peeling and sharply obtaining the main component, chopping and boiling fresh white cabbage in salted water and adding butter to it to obtain a side dish, cutting and sautéing carrot, parsley root and onion in melted fat, adding tomato puree and sautéing for 10-15 minutes, Passing wheat flour, cooling it to 70-80 ° С and mixing with bone broth, introducing vegetable sautéing with tomato, boiling at low boil for 45-60 minutes, introducing sugar, table salt, black pepper and bay leaf, p otirku and bringing to boiling to give a finished sauce dishes and formation of the main component, sauce and garnish (LE Godunova Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p. 242-243, 245).

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

This result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, scalding, skin cleansing and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of the biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15, parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of the biomass of micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 CO ₂ extract of black pepper, 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following, component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass of micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 1507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 1507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass of micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, scalding, peeling and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and wiped. The prepared tongue is scalded, cleaned of the skin and ground in a spinning top. Prepared wheat flour passer. Further, the listed components are mixed with bone broth, tomato paste, sugar, table salt and CO ₂ extracts of one of the biomass and black bitter pepper and bay leaf provided for by the invention; the mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized with obtaining the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of the tongue corresponds to the use of beef, and the maximum corresponds to the use of lamb. Consumption of pork and calf tongue occupies an intermediate position and is 510 wt.h. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the methods provided, 10.1 · 10 ⁴ and for the control product 6.8 · 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, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black bitter pepper and Avrova sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and l vrovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and la rovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium irregulare, black pepper and l avrov sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and la rovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium insidiosum, black pepper and l avrov sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and l avrov sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black bitter pepper and Avrova sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , flour wheat flour mixing, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper gorkog and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , flour wheat flour mixing, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , flour wheat flour mixing, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , wheat flour stirring, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , wheat flour sautéing, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper o and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, skin cleansing and grinding on the top of the tongue , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, skin cleansing and grinding on the top of the tongue , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, skin peeling and grinding on the top of the tongue , wheat flour passerovanie, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of micromycete biomass Mortierella strangulata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , wheat flour stirring, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 27. Method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 28. Method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, skin cleansing and grinding on the top of the tongue , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper gorkog and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black bitter pepper and Avrova sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper gorkog and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , wheat flour passerovanie, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , wheat flour stirring, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , wheat flour sauté, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 35. Method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , wheat flour sauté, mixing of the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 36. Method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , flour wheat flour mixing, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black bitter pepper and Avrova sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue , wheat flour sauté, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper o and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization.