RU2307525C1 - Method for production of special canned goods from pork and cabbage (variants) - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes pork cutting and chopping; onion cutting, roasting in melt butter, and chopping; fresh white cabbage shredding, freezing, and chopping; rice blanching and chopping. Abovementioned components are blended with wheat flour, cream, bone broth, tomato paste, citric acid, table salt, and CO₂-extracts from biomass of specific micromycete species Then caraway and red hot pepper are introduced into mixture.. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

41 cl

Description

The group of inventions relates to the production technology of canned meat and vegetable for space nutrition.

A known method of manufacturing a culinary dish "Braised cabbage", which includes chopping and frying in onion fat, scalding rice, chopping pork in a meat grinder, mixing the listed ingredients with table salt and hot red pepper, mixing sauerkraut with caraway seeds, layering in the resulting mixture fat pan, pouring with drinking water, stewing until cooked, adding wheat flour, cream and tomato puree, boiling with stirring and adding salt to get ready meals and (Linde G., Knobloch X. Bon appetit. - M.: Food industry, 1971, p.156).

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 special-purpose canned cabbage production method for special purposes involves preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion, cutting, freezing and chopping fresh white cabbage, making and grinding on a top of rice, mixing the listed ingredients with wheat flour, cream, bone broth, tomato paste, salt, citric acid and CO ₂ -extracts of bi omass micromycete Pythium catenulatum, caraway seeds and red hot pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Pythium coloratum, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Pythium gracile, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Pythium irregulare, cumin and red hot pepper, packing the resultant mixture in the aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for special purposes involves preparing the recipe components, cutting and chopping pork, cutting, sautéing in ghee and chopping onion on top. cutting, freezing and chopping fresh white cabbage on a top, stirring and grinding on a top of rice, mixing the listed ingredients with wheat flour, cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ extracts of Pythium ultimum micromycete biomass, cumin and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Pythium insidiosum, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Saprolegnia parasitica, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella alpina, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella elongata, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella bainieri, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella exigua, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella minutissima, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella verticillata, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella hygrophila, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella polycephala, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella globalpina, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella indohii, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella sepedonioides, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella lignicola, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella humilis, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella alliaceae, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella strangulata, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella pusilla, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella gracilis, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella globulifera, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella jenkinii, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella dichotoma, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella sclerotiella, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella zychae, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2.5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella marburgensis, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone soup, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella beljakovae, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

Pork 361.45-454.55 melted butter 8 onion 93.6-94.8 Cabbage 490 Rice 62.5 Cream 31.25 Wheat flour fifteen tomato paste 30% 2.5 Salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella sarnyensis, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella nigrescens, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella gemmifera, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2.5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella reticulata, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella parvispora, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella pulchella, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella gamsii, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella spinosa, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy mikromitcetami Mortierella nantahalensis, cumin and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned cabbage production method for stewing preserves prepares the ingredients, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion on top, cutting, freezing and chopping fresh white cabbage, pripuskaniya and milling on rice gyroscope, mixing these components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts iomassy Mikromitcety Mortierella spinosa var. sterilis, caraway seeds and red hot pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared pork chop and cut. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared fresh white cabbage is cut, subjected to freezing, preferably slow, and crushed in a spinning top. Prepared rice is allowed and ground in a spinning top. The listed components are mixed with wheat flour, cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ extracts of one of the biomass, caraway seeds and red hot pepper provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above component consumption, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the 12.6 · 10 ⁴ provided for by the process variants and 8.7 · 10 ⁴ for the control product, respectively.

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

Claims (41)

1. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion, cutting, freezing and chopping fresh white cabbage on a spinning top, stirring and chopping rice tops, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium catenulatum, caraway seeds and red hot pepper, packing floor learned mixture in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a top, cutting, freezing and chopping fresh white cabbage in a top, stirring and grinding in a top of rice, mixing the listed components with wheat flour, cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass of micromycete Pythium coloratum, caraway seeds and red hot pepper, packing half chennogo mixture in aluminum tubes at the following consumption of components, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion, cutting, freezing and chopping fresh white cabbage on a spinning top, stirring and chopping rice tops, mixing the listed components with wheat flour, cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass of micromycete Pythium gracile, caraway seeds and red hot pepper, packaging received the mixture in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, stirring and grinding on a top of rice, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, cumin and red hot pepper, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, freezing and chopping fresh white cabbage in a spinning top, stirring and grinding rice in a spinning top, mixing the listed components with wheat flour, cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass of micromycete Pythium ultimum, caraway seeds and red hot pepper, packaging received the mixture in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion, cutting, freezing and chopping fresh white cabbage on the top, stirring and grinding the rice top, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, cumin and red hot pepper, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, stirring and grinding on a top of rice, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, cumin and red hot pepper, packing etc. radiation mixture into aluminum tubes with the following flow components pbw .: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, stirring and grinding on a spinning top of rice, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, cumin and red hot pepper, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, freezing and chopping fresh white cabbage in a spinning top, stirring and grinding rice in a spinning top, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, cumin and red hot pepper, packing of Scientists mixture into aluminum tubes with the following flow components pbw .: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, freezing and chopping fresh white cabbage in a spinning top, stirring and grinding rice in a spinning top, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri, caraway seeds and red hot pepper, packing according to radiated mixture in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a top, cutting, freezing and chopping fresh white cabbage on a top, stirring and grinding on a top of rice, mixing the listed components with wheat flour, cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua, caraway seeds and red hot pepper, packing floor learned mixture in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, freezing and chopping fresh white cabbage in a spinning top, stirring and grinding rice in a spinning top, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, caraway and red hot pepper, packing Acquiring mixture into aluminum tubes with the following flow components pbw .: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a top, cutting, freezing and chopping fresh white cabbage on a top, stirring and grinding on a top of rice, mixing the listed components with wheat flour, cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella verticillata, caraway seeds and red hot pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a top, cutting, freezing and chopping fresh white cabbage in a top, stirring and grinding in a top of rice, mixing the listed components with wheat flour, cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, caraway seeds and red hot pepper, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a top, cutting, freezing and chopping fresh white cabbage on a top, stirring and grinding on a top of rice, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, cumin and red hot pepper, packing Acquiring mixture into aluminum tubes with the following flow components pbw .: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a top, cutting, freezing and chopping fresh white cabbage on a top, stirring and grinding on a top of rice, mixing the listed components with wheat flour, cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, caraway seeds and red hot pepper, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion, cutting, freezing and chopping fresh white cabbage on a spinning top, stirring and chopping rice tops, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, cumin and red hot pepper, packing of Scientists mixture into aluminum tubes with the following flow components pbw .: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onions, cutting, freezing and chopping fresh white cabbage on a spinning top, stirring and chopping rice tops, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, caraway seeds and red hot pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method of producing canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion, cutting, freezing and chopping fresh white cabbage on a spinning top, stirring and chopping rice tops, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, cumin and red hot pepper, packing etc. radiation mixture into aluminum tubes with the following flow components pbw .: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, stirring and chopping rice tops, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, cumin and red hot pepper, packing of Scientists mixture into aluminum tubes with the following flow components pbw .: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, stirring and chopping rice tops, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, cumin and red hot pepper, packing etc. radiation mixture into aluminum tubes with the following flow components pbw .: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food, which includes preparing recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onions, cutting, freezing and chopping fresh white cabbage on a spinning top, stirring and chopping rice tops, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, cumin and red hot pepper, packing Acquiring mixture into aluminum tubes with the following flow components pbw .: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, stirring and grinding on a top of rice, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, cumin and red hot pepper, packing of Scientists mixture into aluminum tubes with the following flow components pbw .: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, stirring and chopping rice tops, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, caraway seeds and red hot pepper, packing according to radiated mixture in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, freezing and chopping fresh white cabbage in a spinning top, stirring and grinding rice in a spinning top, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, cumin and red hot pepper, packing Acquiring mixture into aluminum tubes with the following flow components pbw .: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2.5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a top, cutting, freezing and chopping fresh white cabbage in a top, stirring and grinding in a top of rice, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, caraway seeds and red hot pepper, packing according to radiated mixture in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a top, cutting, freezing and chopping fresh white cabbage in a top, stirring and grinding in a top of rice, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, cumin and red hot pepper, packing etc. radiation mixture into aluminum tubes with the following flow components pbw .: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a top, cutting, freezing and chopping fresh white cabbage on a top, stirring and grinding on a top of rice, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella sclerotiella, caraway seeds and red hot pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, freezing and chopping fresh white cabbage in a spinning top, stirring and grinding rice in a spinning top, mixing the listed components with wheat flour, cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, caraway seeds and red hot pepper, packing floor learned mixture in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a top, cutting, freezing and chopping fresh white cabbage in a top, stirring and grinding in a top of rice, mixing the listed components with wheat flour, cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, caraway seeds and red hot pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, freezing and chopping fresh white cabbage in a spinning top, stirring and chopping rice in a spinning top, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, caraway seeds and red hot pepper, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a top, cutting, freezing and chopping fresh white cabbage on a top, stirring and grinding on a top of rice, mixing the listed components with wheat flour, cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella sarnyensis, caraway seeds and red hot pepper, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onions, cutting, freezing and chopping fresh white cabbage on a spinning top, stirring and chopping rice tops, mixing the listed components with wheat flour, cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, caraway seeds and red hot pepper, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onions, cutting, freezing and chopping fresh white cabbage on a spinning top, stirring and chopping rice tops, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, cumin and red hot pepper, packing etc. radiation mixture into aluminum tubes with the following flow components pbw .: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, freezing and chopping fresh white cabbage in a spinning top, stirring and chopping rice in a spinning top, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, caraway seeds and red hot pepper, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a top, cutting, freezing and chopping fresh white cabbage on a top, stirring and grinding on a top of rice, mixing the listed components with wheat flour, cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella parvispora, caraway seeds and red hot pepper, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a top, cutting, freezing and chopping fresh white cabbage on a top, stirring and grinding on a top of rice, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, cumin and red hot pepper, packing etc. radiation mixture into aluminum tubes with the following flow components pbw .: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a top, cutting, freezing and chopping fresh white cabbage in a top, stirring and grinding in a top of rice, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, caraway seeds and red hot pepper, packing floor learned mixture in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, freezing and chopping fresh white cabbage in a spinning top, stirring and chopping rice in a spinning top, mixing the listed components with wheat flour, cream, bone broth, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, cumin and red hot pepper, packing of Scientists mixture into aluminum tubes with the following flow components pbw .: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onions, cutting, freezing and chopping fresh white cabbage on a spinning top, stirring and chopping rice tops, mixing the listed components with wheat flour, cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, caraway seeds and red hot pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food, which includes preparing the recipe components, cutting and chopping pork, cutting, sautéing in melted butter and chopping onion in a top, cutting, freezing and chopping fresh white cabbage on a top, stirring and grinding on a top of rice, mixing the listed components with wheat flour, cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis, caraway seeds and red hot pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 361.45-454.55 melted butter 8 onion 93.6-94.8 cabbage 490 rice 62.5 cream 31.25 Wheat flour fifteen tomato paste 30% 2,5 salt 11.6 lemon acid 0.4 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 CO ₂ extract caraway 0.1 Red hot pepper CO ₂ extract 0.125 bone broth before the release of the target product 1000, sealing and sterilization.