RU2303886C1 - Method for production of special canned goods from kidney and cabbage (variants) - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods for space feeding based on by-products.

SUBSTANCE: claimed method includes kidney cutting, roasting, and chopping; fresh white cabbage shredding, freezing, and chopping; carrot, parsley root, and onion cutting, roasting in melt butter, and pulping; wheat flour sautéing in melt butter. Abovementioned components are blended with bone broth, tomato paste, sugar, table salt, and 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.

41 cl

Description

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

A known method of producing a culinary dish "Fried kidneys with boiled cabbage in a red main sauce", which includes preparing the recipe components, cutting and frying the kidneys to obtain 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 carrots, parsley and onions in melted fat, adding tomato puree to them and sautéing for 10-15 minutes, sautéing wheat flour, cooling it to 70-80 ° С, cm sewing with bone broth, adding sautéed vegetables with tomato, cooking at low boil for 45-60 minutes, adding sugar, salt, black pepper and bay leaf, rubbing and bringing to a boil to obtain a sauce and forming the finished dish from the main component , garnish and sauce (Godunova L.E., Collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.248-249, 260).

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 method for the production of canned food "Kidneys fried with cabbage in red main sauce" for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing ghee and rub carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass of micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Kidneys fried with cabbage in red main sauce” for special purposes involves the preparation of recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, salt 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato fins 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0,035 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 method for the production of canned food “Roasted kidney with cabbage in red main sauce” for special purposes involves preparing the recipe components, cutting, frying and chopping the top of the kidneys, chopping, freezing and chopping fresh white cabbage on the top, cutting, and sautéing in ghee and rubbing carrots, parsley and onions, passer 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:

the kidneys 606-7-26 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0,035 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 kidneys are cut, fried and ground in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and wiped. 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 maximum kidney consumption corresponds to the use of beef kidneys, and the minimum corresponds to the use of other types of kidneys. 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 the biomass of micromycete from the methods provided, 10 · 10 ⁴ and for the control product 7 · 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 recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Pythium catenulatum, black pepper and bay leaves ista, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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 recipes, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper and laurel one hundred, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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 the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile, black pepper and laurel fox that, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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 the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and bay l hundred, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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 components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium ultimum, black pepper and laurel fox that, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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 the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and bay l hundred, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion root, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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 the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and bay l hundred, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and laurel ISTA, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongate 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing 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 laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaves ista, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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 the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and laurel about a sheet, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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 the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and laurel a sheet packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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 the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and laurel about a sheet, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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 the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and laurel ISTA, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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 the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and laurel of the first sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and laurel ISTA, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes the preparation of prescription components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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 the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and laurel about a sheet, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and laurel ISTA, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, sautéing 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 laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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 the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and laurel about a sheet, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 26. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and laurel a sheet packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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 the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaves ista, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ - micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 30. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and laurel a sheet packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 32. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 33. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 34. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 37. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 38. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and laurel l ista, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 39. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and laurel ISTA, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization. 40. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying and grinding on a top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and laurel of the first sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 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 the recipe components, cutting, frying and grinding on the top of the kidneys, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing 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, wt.h: the kidneys 606-726 cabbage 490 melted butter 43 carrot 30-30,77 parsley root 8.1-8.23 onion 14.4-14.58 Wheat flour fifteen tomato paste in terms of 30% twenty sugar 7.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0,035 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization.