RU2305457C1 - Method for producing of special canned food "russian cabbage-and-beetroot soup" (versions) - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves shredding, freezing and grinding fresh cabbage in grinder; grinding in grinder and slightly frying carrot and beetroot in vegetable oil; shredding, slightly frying in vegetable oil and grinding kurrat in grinder; cutting and grinding beef and hog products in grinder; mixing said components with sour cream, bone soup, tomato paste, edible salt, citric acid and CO₂-extracts of predetermined kind of micromycet biomass, black bitter pepper, and laurel leaf; packing resultant mixture in aluminum tubes; pressurizing and sterilizing at predetermined component ratio.

EFFECT: increased digestibility of canned food.

42 cl

Description

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

A known method of producing a culinary dish "Russian Borsch", involving boiling beef brisket and smoked brisket in drinking water with the addition of salt, black bitter and bay leaves, their separation from the broth, bone removal and cutting to produce meat, chopping fresh cabbage and leek, rubbing carrots and beets, cutting greens, mixing cabbage, leeks, carrots, beets, tomato paste and vinegar, sauté the resulting mixture in vegetable oil, mixing meat, broth and vegetable passers and tomato, adding the green and sour cream dressing to obtain finished dishes (ZK Solovykh Brassica vegetables and dishes are -. L .: Agropromizdat, 1988, p.49).

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 production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and chopping leek on a top, cutting and chopping beef and smoked meat on a top, chopping greens on a top, mixing the above components with sour cream, bone Lion, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium irregulare, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping a carrot and beetroot in vegetable oil and sautéing, chopping, sautéing in vegetable oil oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing the listed components with sour cream, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned borsch Russian production method provides for the preparation of prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding, on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone boiled broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch Russian canned food production method for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and stirring in a vegetable oil, and chopping passer in vegetable oil and chopping leek on a top, cutting and chopping beef and smoked meat on a top, chopping greens on a top, mixing the listed components with sour cream, bone ulonom, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned borsch Russian production method provides for the preparation of prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, chopping carrots and beets in vegetable oil, and chopping in vegetable oil, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing the listed components with sour cream, bone m 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 pbw .:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the borsch Russian canned food production method for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a spinning top, chopping it on top and sautéing it in carrot and beetroot vegetable oil, shredding, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing the listed components with sour cream, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, 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:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Borsch Russian” for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, chopping carrots and beets in vegetable oil and sautéing, chopping, sautéing in vegetable oil and grinding on top of leek, cutting and grinding on top of beef and smoked meat, grinding on top of greens, mixing these components with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.02 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots and beets are ground in a spinning top and passer in vegetable oil. Prepared leeks are chopped, sautéed in vegetable oil and ground in a spinning top. Prepared beef and smoked meats are chopped and ground in a spinning top. The prepared greens are ground in a spinning top. Further, the listed components are mixed with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of one of the biomass, black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product,

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 was for the experimental product, regardless of the choice of the CO ₂ extract of the micromycete biomass from the methods provided for by the method, 7.1 · 10 ⁴ and for the control product 5.6 · 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, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether onnoy acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek in a top, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether onnoy acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether onnoy acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 4. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether onnoy acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether onnoy acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether onnoy acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 7. A method for the production of canned food for special purposes, involving the preparation of prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, chopping in a top and carrots and beets in vegetable oil, chopping, straining in vegetable oil and chopping leeks in a top, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether onnoy acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether onnoy acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether onnoy acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monoacid and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 13. A method for the production of canned food for special purposes, involving the preparation of prescription components, shredding, freezing and chopping fresh white cabbage on a top, chopping on a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the above components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a spinning top, chopping the top and carrots and beets in vegetable oil, chopping, straining in vegetable oil and chopping leeks on the top, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monoacid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the above components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the above components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black bitter and bay leaves, packing the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monoacid and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 25. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping the top and carrot and beetroot in vegetable oil, chopping, straining in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ extracts of the biomass of micromycete Mortierella sclerotiella, black bitter pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilizing at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, chopping on a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leeks in a top, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 35. A method for the production of canned food for special purposes, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monoacid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilizing at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping the top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 39. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrot and beetroot in vegetable oil, chopping, sautéing in vegetable oil and chopping leek, cutting and chopping beef and smoked meat on a spinning top, chopping greens on a spinning top, mixing the listed components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a spinning top, chopping in a top and carrots and beets in vegetable oil, chopping, sautéing in vegetable oil and chopping leeks in a top, cutting and chopping beef and smoked meat on a top, chopping greens on a top, mixing the above components with sour cream, bone broth, tomato paste, table salt, whether monic acid and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: beef 70.43-72.46 smoked meat 30.62 vegetable oil fifteen White cabbage 153.13 leek 124.5-126.5 carrot 58.5-60 beet 62-64.5 tomato paste in terms of 30% 7.25 sour cream thirty salt 10,2 lemon acid 0.01 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract leafs 0.02 bone broth before the release of the target product 1000