RU2305958C1 - Method for producing of special canned food "hungarian segedsky goulash" (versions) - Google Patents

Abstract

FIELD: production of canned meat-and-vegetable foods for cosmic feeding.

SUBSTANCE: method involves cutting, slightly frying in melted butter and grinding bulb onion in melted butter; shredding, freezing and grinding fresh cabbage in grinder; cutting and grinding pork in grinder; rubbing vegetable pepper; mixing said components with sour cream, bone soup, tomato paste, edible salt, citric acid and CO₂-extracts of mycromycet biomass of predetermined kind; introducing caraway and red hot pepper; packing resultant mixture in aluminum tubes; pressurizing and sterilizing.

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

42 cl

Description

The group of inventions relates to the production technology of canned meat and vegetables for space nutrition,

A known method of producing a culinary dish "Hungarian goulash in Szeged", involving the preparation of recipe components, cutting pork, cutting and sautéing onion in vegetable oil, adding pork, dried ground vegetable pepper and tomato paste, stewing over low heat for about 1 hour with the periodic addition of drinking water, mixing sauerkraut with caraway seeds, pouring meat broth, stewing for about 30 minutes and mixing all of these components with sour cream and pepper to hot with a hot meal to get the finished dish (Burda. Tasty, simple, appetizing. - M .: Vshensigma, 1994, p. 220).

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

This result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage, cutting and chopping at gyroscope pork, vegetable rubbing pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass ikromitseta Pythium catenulatum, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts biomas s mikromitcetami Pythium insidiosum, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierelia exigua, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts biomas s mikromitcetami Mortierella lignicola, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 CO ₂ extract caraway 0,027, Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 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 Hungarian Goulash Szegedski goulash production method for preparing prescription ingredients, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Hungarian goulash in Szegedski” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, chopping, freezing and chopping fresh white cabbage on the top, cutting and pork gyroscope grinding, rubbing vegetable pepper, mixing these components with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass Mikromitcety Mortierella spinosa var. sterilis, caraway seeds and red hot pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared pork is chopped and ground in a spinning top. The prepared vegetable pepper is wiped. Next, the listed components are mixed with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ extracts of one of the biomass, caraway seeds and red hot pepper 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 pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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 experienced for the product irrespective of the choice of CO ₂ extract of biomass from the available options mikromitcetami method 1.2 x 10 ⁵ and for the reference product 1 × 10 ^5, respectively.

Thus, the proposed method allows to obtain 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, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, cumin and red hot pepper, packing the resulting mixture into alu inievye tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 2. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, cumin and red hot pepper, packing the resultant mixture in alum and Magnesium tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 3. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, cumin and red hot pepper, packing the resultant mixture in alum ievye tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 4. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ extracts of the biomass of micromycete Pythium irregulare, caraway seeds and red hot pepper, packing the resulting mixture in aluminum initial tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 5. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, cumin and red hot pepper, packing the resultant mixture in alum ievye tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 6. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium insidiosum, caraway seeds and red hot pepper, packing the resulting mixture in aluminum initial tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 7. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, caraway seeds and red hot pepper, packing the mixture in al yuminium tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 8. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alpina, caraway seeds and red hot pepper, packing the resulting mixture in aluminum initial tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 9. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella elongata, caraway seeds and red hot pepper, packing the resulting mixture in aluminum mini tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 10. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, cumin and red hot pepper, packing the resulting mixture at al minievye tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 11. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, cumin and red hot pepper, packing the resulting mixture into alu inievye tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 Salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 12. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, caraway seeds and red hot pepper, packing the mixture in al yuminium tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 13. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, cumin and red hot pepper, packing the resulting mixture into lyuminievye tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 14. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, cumin and red hot pepper, packing the resulting mixture into a yuminievye tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 15. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, caraway seeds and red hot pepper, packing the mixture in al yuminium tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 16. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, cumin and red hot pepper, packing the resulting mixture into a yuminievye tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 17. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, caraway seeds and red hot pepper, packing the resulting mixture in aluminum mini tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 18. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, caraway seeds and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 19. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, caraway seeds and red hot pepper, packing the mixture in al yuminium tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 20. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella humilis, caraway seeds and red hot pepper, packing the resulting mixture in aluminum mini tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 21. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, caraway seeds and red hot pepper, packing the mixture in al yuminium tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 22. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella strangulata, caraway seeds and red hot pepper, packing the resulting mixture in a aluminum tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 23. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pusilla, caraway seeds and red hot pepper, packing the resulting mixture in aluminum mini tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 24. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, cumin and red hot pepper, packing the resulting mixture at al minievye tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 25. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera, caraway seeds and red hot pepper, packing the resulting mixture in a aluminum tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 26. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, cumin and red hot pepper, packing the resulting mixture at al minievye tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 27. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, caraway seeds and red hot pepper, packing the mixture in al yuminium tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5, onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 28. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, cumin and red hot pepper, packing the resulting mixture into lyuminievye tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 29. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, cumin and red hot pepper, packing the resulting mixture into alu inievye tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 30. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, cumin and red hot pepper, packing the resulting mixture into lyuminievye tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 31. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, cumin and red hot pepper, packing the resulting mixture into a yuminievye tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 32. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, cumin and red hot pepper, packing the resulting mixture into a yuminievye tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 33. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, cumin and red hot pepper, packing the resulting mixture into a yuminievye tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 34. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, caraway seeds and red hot pepper, packing the mixture in al yuminium tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 35. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, cumin and red hot pepper, packing the resulting mixture into a yuminievye tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 36. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, cumin and red hot pepper, packing the resulting mixture into a yuminievye tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 37. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, caraway seeds and red hot pepper, packing the mixture in al yuminium tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 38. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, cumin and red hot pepper, packing the resulting mixture into alu inievye tubes at the following flow components pbw .: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 39. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, caraway seeds and red hot pepper, packing the resulting mixture in aluminum mini tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 40. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, caraway seeds and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization. 41. A method for the production of canned food, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting and chopping pork in a spinning top, rubbing vegetable pepper, mixing the listed ingredients with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis, caraway seeds and red hot pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 301,2-378,79 cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 melted butter 6.6 sour cream 83.33 tomato paste 30% 3.33 salt 12 lemon acid 0.2 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 CO ₂ extract caraway 0,027 Red hot pepper CO ₂ extract 0.04 bone broth before the release of the target product 1000 sealing and sterilization.