RU2305985C1 - Method for producing of special canned food "turkish cabbage with fried fish" (versions) - Google Patents

Abstract

FIELD: canned food industry.

SUBSTANCE: method involves cutting, marinating in citric acid, frying in melted butter and grinding mackerel fillet in grinder; shredding, freezing and grinding fresh cabbage in grinder; shredding, slightly frying in melted butter and grinding vegetable pepper and bulb onion in grinder; mixing said components with dry white wine, fish bouillon, edible salt, citric acid and CO₂-extract of mycromycet biomass of predetermined kind and white bitter pepper; packing resultant mixture in aluminum tubes; pressurizing and sterilizing.

EFFECT: wider range of novel canned foods 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 fish and vegetables for space nutrition,

A known method of producing a culinary dish "Sauerkraut with fried fish in Turkish", which includes cutting mackerel carcasses, sprinkling with lemon juice, marinating for 15 minutes, adding salt and bitter pepper and frying on both sides for 4-5 minutes, mixing sauerkraut with white wine and drinking water and stewing for 15 minutes over medium heat, shredding, stewing in salted water for 5 minutes and frying vegetable pepper and onions in vegetable oil and forming a finished dish of kapu ste, mackerel, onions and vegetable pepper (Solovykh Z. Cabbage vegetables and dishes from them. - L .: Agropromizdat, 1988, p. 96).

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

This result is achieved by the fact that the method for the production of canned food “Turkish cabbage with fried fish” for special purposes involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping, freezing and chopping fresh white cabbage on a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onions on a spinning top, mixing the above components with dry white wine, fish ulonom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by that. that the Turkish special-purpose production method for canned cabbage with fried fish in Turkey involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh on top white cabbage, shredder, sautéed in ghee and chopped vegetable pepper and onion on top, mixing the listed ingredients with dry white wine, fish stock, salt, lemon acid and CO ₂ -extracts of the biomass of micromycete Pythium gracile and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty Salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Turkish special-purpose method for producing canned cabbage with fried fish involves preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet in a top, chopping, freezing and chopping fresh white cabbage on a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onions on a spinning top, mixing the above components with dry white wine, fish broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12, lemon acid 0.05 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101.2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortiereila minutissima and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion spinning in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortiereila verticillata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Turkish special-purpose method for producing canned cabbage with fried fish involves preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet in a top, chopping, freezing and chopping fresh white cabbage on a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onions on a spinning top, mixing the above components with dry white wine, fish broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO _{2 -} micromycete biomass extract. Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierelia indohii 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierelia sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Turkish-made cabbage and fried fish production method involves preparing the recipe, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet in a top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty, dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, straining in melted butter and chopping in a spinning top, vegetable pepper and onions, mixing the listed ingredients with dry white wine, fish m broth, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Turkish special-purpose method for producing canned cabbage with fried fish involves preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet in a top, chopping, freezing and chopping fresh white cabbage on a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onions on a spinning top, mixing the above components with dry white wine, fish broth, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella dichotoma and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO _{2 -} micromycete biomass extract MortierelJa beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO2-extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes expense poi following components, pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015, fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty, dry white wine fifty salt 12 lemon acid 0.05 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage and fried fish production method for Turkish involves preparing the recipe, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping , freezing and chopping fresh white cabbage in a spinning top, shredding, sautéing in melted butter and chopping vegetable pepper and onion in a spinning top, mixing the listed ingredients with dry white wine, fish broth, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mackerel fillet 480 melted butter 24 cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty salt 12 lemon acid 0.05 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 CO ₂ extract of black pepper 0.015 fish stock 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. The prepared mackerel fillet is cut, pickled for about 15 minutes in lemon juice, fried in ghee and ground in a spinning top. Prepared fresh white cabbage is chopped, frozen, preferably slow, and ground in a spinning top. Prepared vegetable peppers and onions are chopped, sautéed in ghee and ground in a spinning top. Further, the listed components are mixed with dry white wine, fish broth, sodium chloride, citric acid and CO ₂ extracts from one of the biomass and black bitter pepper provided for by the embodiments of 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 for fish broth, is given taking into account the norms of waste and losses of each type of raw material. 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 per 1 cm ^{3 of} product. It was for the experimental product, regardless of the choice of the CO ₂ extract of micromycete biomass from the method provided for by the process variants, 1.7 · 10 ⁵ and for the control product 1.5 · 10 ^5, 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, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sauteing in ghee and grinding vegetable pepper and onion on top, mixing the above components with dry white wine, fish broth, salt, citric acid and CO ₂ biomass extracts sir micromycete Pythium catenulatum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sauteing in ghee and grinding vegetable pepper and onion on top, mixing the above components with dry white wine, fish broth, salt, citric acid and CO ₂ biomass extracts sir micromycete Pythium coloratum and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sauteing in ghee and grinding vegetable pepper and onion on top, mixing the listed components with dry white wine, fish broth, salt, citric acid and CO ₂ biomass extracts sir micromycete Pythium gracile and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sauteing in ghee and grinding vegetable pepper and onion on top, mixing the listed components with dry white wine, fish broth, salt, citric acid and CO ₂ biomass extracts sir micromycete Pythium irregulare and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete pythium irregulare 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sautéing in ghee and grinding vegetable pepper and onion on top, mixing the listed components with dry white wine, fish broth, salt, citric acid and CO ₂ biomass extracts sir micromycete Pythium ultimum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sauteing in ghee and grinding vegetable pepper and onion on top, mixing the listed components with dry white wine, fish broth, salt, citric acid and CO ₂ biomass extracts sir micromycete Pythium insidiosum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 7. Method for the production of canned food "Turkish cabbage with fried fish" for special purposes, which includes preparing the recipe, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping, freezing and chopping on a spinning top of fresh white cabbage, chopping, sautéing in melted butter and chopping vegetable pepper and onions on a spinning top, mixing the listed ingredients with dry white wine, fish broth, salt, lemon with acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sauteing in ghee and grinding vegetable pepper and onion on top, mixing the listed components with dry white wine, fish broth, salt, citric acid and CO ₂ biomass extracts Micromycete sorts Mortierella alpina and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sauteing in ghee and grinding vegetable pepper and onion on top, mixing the listed components with dry white wine, fish broth, salt, citric acid and CO ₂ biomass extracts sir micromycete Mortierella elongata and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sautéing in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella bainieri and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella bainieri 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sautéing in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella exigua and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella exigua 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sautéing in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella minutissima and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sautéing in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella verticillata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sautéing in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella hygrophila and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sauteing in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella polycephala and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sauteing in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella globalpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella globalpina 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sauteing in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierelia indohii 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sauteing in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete mortorterella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sauteing in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella lignicola and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sauteing in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella humilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella humilis 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sautéing in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella alliaceae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sauteing in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella strangulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella strangulata 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sauteing in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, sauteing in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella gracilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella gracilis 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, chopping in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella globulifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella globulifera 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, chopping in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella jenkinii 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, chopping in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella dichotoma and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella dichotoma 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, chopping in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, chopping in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella zychae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, chopping in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, chopping in ghee and chopping vegetable pepper and onion on top, mixing the above components with dry, white wine, fish broth, salt, citric acid and CO ₂ -extracts of biome micromycete sorts Mortierella beljakovae and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, chopping in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella sarnyensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, chopping in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella nigrescens and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, chopping in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, chopping in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella reticulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella reticulata 0.002 CO ₂ extract of black pepper 0.015 fish stock before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on top, chopping, freezing and chopping fresh white cabbage, chopping, chopping in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella parvispora and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock until the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, chopping in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella pulchella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock until the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, chopping in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella gamsii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella gamsii 0.002 CO ₂ extract of black pepper 0.015 fish stock until the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, chopping in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella spinosa 0.002 CO ₂ extract of black pepper 0.015 fish stock until the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, marinating in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, chopping in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy mikromitcetami Mortierella nantahalensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella nantahalensis 0.002 CO ₂ extract of black pepper 0.015 fish stock until the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, pickling in lemon juice for about 15 minutes, frying in ghee and chopping mackerel fillet on a top, chopping, freezing and chopping fresh white cabbage, chopping, chopping in melted butter and vegetable gyroscope for grinding pepper and onions, mixing these components with a dry white wine, fish broth, table salt, citric acid and CO ₂ extracts biome sy Mikromitcety Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mackerel fillet 480 melted butter 24 White cabbage 245 vegetable pepper 101,2 onion 74.88-75.84 lemon juice twenty dry white wine fifty table salt 12 lemon acid 0.05 CO ₂ biomass extract micromycete Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization.