RU2303919C1 - Method for producing of special-purpose canned food "lithuanian cabbage soup" (versions) - Google Patents

Abstract

FIELD: process for preparing of canned first-course dinner dishes.

SUBSTANCE: method involves preparing receipt components; shredding fresh cabbage, freezing and grinding in grinder, cutting, slightly frying in melted butter; grinding bulb onion in grinder; providing steam blanching of dried edible boletus and grinding in grinder; cutting, performing infrared drying of carrot to real roasting losses percentage and grinding in grinder; cutting and grinding hog products in grinder; slightly frying wheat flour in melted butter; mixing indicated components with bone bouillon, edible salt, CO₂-extract of biomass of predetermined kind of micromycet, black bitter pepper and laurel leaf; packing resultant mixture in aluminum tubes; pressurizing and sterilizing.

EFFECT: wider range of canned foods for cosmic feeding, increased digestibility of novel canned food as compared to similar culinary dish.

Description

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

1994, с.335).A known method of producing a culinary dish "cabbage soup Lithuanian", which includes baking carrots, cutting and sautéing onions in ghee, stewing wheat flour in butter, pouring smoked pigs and dried porcini mushrooms with drinking water, bringing to a boil, removing the resulting foam, boiling for about 1.5 hours, adding carrots, boiling for about 1 hour, adding black bitter and bay leaves pepper at the end of cooking, separating part of the broth, pouring sauerkraut on it, stewing until cooked, adding turnips of onion, wheat flour and tomato puree, stewing for 15 minutes and mixing all of the listed ingredients to obtain the finished dish (Sauce, special, sandwich, stravi beconu - K .: Golovna special editorship of literature by national minorities

1994, p. 355).

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 Shchi Lithuanian special-purpose canned food production method involves preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion on top, steam blanching and grinding on top dried porcini mushrooms, cutting, infrared drying to the true percentage of frying and chopping carrots in a top, cutting and grinding pigs in a top, sautéed in melted butter after wheat flour, mixing the listed components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of the biomass of micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ -zkstraktami biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 Micromycete biomass CO2 extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion, spinning, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion on a top, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion on a top, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion on a top, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion on a top, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion on a top, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion on a top, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion on a top, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-1.8 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion on a top, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion on a top, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion on a top, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion on a top, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion on a top, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Shchi Lithuanian canned food production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping onion on a top, steam blanching and chopping a top of dried porcini mushrooms, cutting, infrared drying to a true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéed in melted Asle flour mixing these components with the bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

smoked meat 160 melted butter 3.85 cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared dried porcini mushrooms are blanched with steam and ground in a spinning top. Prepared carrots are cut, dried by infrared to reduce the mass corresponding to the true percentage of frying, and crushed in a spinning top. Prepared pig smoked and chopped in a spinning top. Prepared wheat flour is sautéed in ghee. Further, the listed components are mixed with bone broth, tomato paste, sodium chloride, citric acid and CO ₂ extracts from one of the biomass, black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of smoked meat corresponds to the use of edged smoked meat, and the maximum corresponds to the use of meat smoked. 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 options provided by the method, 5.9 · 10 ⁴ and for the control product 4.2 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, steam blanching and chopping dried porcini mushrooms, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium gracile, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 in a top, cutting, sautéing in melted butter and chopping onion in a spinning top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass of Pythium ultimum micromycete, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ bay leaf extract 0.004 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, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid 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: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 15. Method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortiereila polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, steam blanching and chopping dried porcini mushrooms, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015, CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 SS> 2-micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.004 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, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ bay leaf extract 0.004 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 the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid 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: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid 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: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract leafs 0.004 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, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ bay leaf extract 0.004 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 in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 41. Method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots on a top, cutting and chopping pig smoked tops, sautéing wheat flour in ghee, mixing the above components with bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella spinosa var, sterilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: smoked meat 160 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 salt 7.7 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization.