RU2305989C1 - Method for producing of special canned food "cod stewed with cabbage" (versions) - Google Patents

Abstract

FIELD: production of fish-and-vegetable canned food for cosmic feeding.

SUBSTANCE: method involves cutting, dusting in wheat flour, frying in melted butter and grinding cod fillet in grinder; cutting, slightly frying in melted butter and grinding carrot, parsley root and bulb onion in grinder; shredding, freezing and grinding fresh cabbage in grinder; slightly frying wheat flour in melted butter; grinding dill greens in grinder; mixing said components with fish soup, tomato paste, sugar, edible salt, citric acid and CO₂-extracts of predetermined kind of micromycet biomass; introducing black bitter pepper and laurel leaf into mixture; packing resultant mixture in aluminum tubes; pressurizing and sterilizing.

EFFECT: wider range of novel canned foods for cosmic feeding and increased digestibility of food 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 manufacturing a culinary dish "Braised cod with cabbage", which includes preparing the recipe components, cutting, breading in flour and frying the cod filet, cutting dill, stewing a layer of stewed cabbage, fillet of cod, tomato sauce and a layer of stewed cabbage, stewing for 1 hour, watering with tomato sauce and sprinkling with dill greens to obtain the finished dish (Togonidze A.I., The Art of Cooking - M .: Moscow Worker, 1989, pp. 12-13).

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 “Braised cod with cabbage” for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and grinding in a top carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage in a spinning top, wheat flour in melted butter, chopping dill greens in a spinning top, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sauting in ghee and chopping, on a top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a top, passing wheat flour in ghee, chopping dill greens on a top, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock until the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and the CO ₂ extract of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock until the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25. Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract of black pepper 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ extract of black pepper 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 CO ₂ extract of black pepper 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes expense poi following components, pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 CO ₂ extract of black pepper 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of black pepper 0.009 CO ₂ extract leafs 0.01 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 cod stew with cabbage production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping spinning top of carrots, parsley and onions, shredding, freezing and chopping fresh white cabbage on a spinning top, passing wheat flour in melted butter, chopping dill greens on a spinning top, mixing s listed components fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, wt.

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 CO ₂ extract of black pepper 0.009 CO ₂ extract leafs 0.01 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 cod fillet is cut, breaded in wheat flour, fried in ghee and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, 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 wheat flour is sautéed in ghee. Prepared dill greens are crushed in a spinning top. The listed components are mixed with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts from one of the biomass, black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the variants of the invention, 1.3 · 10 ⁵ and for the control product 1.1 · 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. Method for the production of canned food, which includes the preparation of prescription components, cutting, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage in a spinning top, wheat flour in melted butter, chopping dill greens in a spinning top, mixing the listed ingredients with fish broth, tomato paste, sugar, and cooked salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food, which includes the preparation of prescription components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage in a spinning top, wheat flour in melted butter, chopping dill greens in a spinning top, mixing the listed ingredients with fish broth, tomato paste, sugar, and cooked salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 CO ₂ extract of black pepper 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage in a spinning top, wheat flour in melted butter, chopping dill greens in a spinning top, mixing the listed ingredients with fish broth, tomato paste, sugar, and cooked salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 CO ₂ extract of black pepper 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage in a spinning top, wheat flour in melted butter, chopping dill greens in a spinning top, mixing the listed ingredients with fish broth, tomato paste, sugar, and cooked salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage in a spinning top, wheat flour in melted butter, chopping dill greens in a spinning top, mixing the listed ingredients with fish broth, tomato paste, sugar, and cooked salt, citric acid and CO ₂ -extracts of the biomass of micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ extract of black pepper 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage in a spinning top, wheat flour in melted butter, chopping dill greens in a spinning top, mixing the listed ingredients with fish broth, tomato paste, sugar, and cooked salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium insidiosum, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 CO ₂ extract of black pepper 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage in a spinning top, wheat flour in melted butter, chopping dill greens in a spinning top, mixing the listed ingredients with fish broth, tomato paste, sugar, and cooked salt, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 CO ₂ extract of black pepper 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage in a spinning top, wheat flour in melted butter, chopping dill greens in a spinning top, mixing the listed ingredients with fish broth, tomato paste, sugar, and cooked salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage in a spinning top, wheat flour in melted butter, chopping dill greens in a spinning top, mixing the listed ingredients with fish broth, tomato paste, sugar, and cooked salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food, which includes the preparation of prescription components, cutting, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 CO ₂ extract of black pepper 0.009 CO ₂ extract leafs 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food, which includes preparing recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food, which includes the preparation of prescription components, cutting, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 15. Method for the production of canned food, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 CO ₂ extract of black pepper 0.009 CO ₂ extract leafs 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food, which includes preparing recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 17. Method for the production of canned food, which includes the preparation of prescription components, cutting, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, and cook salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food, which includes preparing recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, and cook salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 19. A method of producing canned food, which includes preparing recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 CO ₂ extract of black pepper 0.009 CO ₂ extract leafs 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 21. Method for the production of canned food, which includes the preparation of prescription components, cutting, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 23. Method for the production of canned food, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, and cook salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 24. Method for the production of canned food, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, and cook salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 27. Method for the production of canned food, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 28. Method for the production of canned food, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, shredder, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion root, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, and cook salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, shredder, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod fillet on top, chopping, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod fillet on top, chopping, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 35. Method for the production of canned food, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod filet on top, chopping, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 37. Method for the production of canned food, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, shredder, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod fillet on top, chopping, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 39. Method for the production of canned food, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod filet on top, chopping, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock 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, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour in ghee, chopping dill greens on a top, mixing the listed ingredients with fish broth, tomato paste, sugar, cooked salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 dill greens 6.25 Wheat flour 24.81 tomato paste 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock before the release of the target product 1000, sealing and sterilization.