RU2309630C1 - Method for manufacturing canned food "fish stewed with sorrel" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested variants of the present innovation deal with preparing the recipe components: one should cut, bread in wheat flour, roast in melted butter and reduce fish fillet; cut, roast in melted butter and reduce onions; freeze and reduce sorrel and grate garlic. Processes of reduction should be fulfilled upon a chopper. The above-mentioned components should be mixed with fish broth, tomato paste, common salt and CO₂-extracts of the biomass of the preset micromycete type and hot black pepper. The mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to manufacture canned food for cosmic nutrition being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

Description

The group of inventions relates to the production technology of canned fish and vegetables for space nutrition.

A known method of producing a culinary dish "Braised fish with sorrel", which includes preparing the recipe components, cutting, sprinkling with salt and pepper, breading in flour and frying in fish sunflower oil, cutting and sautéing onion in vegetable oil, cutting tomatoes, grinding with cooked salt of garlic, mixing the listed vegetables with sorrel and stewing, putting fish in a saucepan, pouring the stew and stewing for 1 hour to get the finished dish (Semashko EN How to do without meat - M .: Physical education cheers and sports, 1994, p. 195).

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 fish process with canned fish with sorrel is used for preparing recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and grinding on top onions, freezing and chopping sorrel on top, rubbing garlic, mixing the listed ingredients with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Pythi micromycete biomass um catenulatum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing the above components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of micromycete biomass Py thium coloratum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 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 fish method with stewed sorrel production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter, butter and grinding onion top, freezing and chopping sorrel on top, rubbing garlic, mixing the above components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of micromycete P biomass ythium gracile and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing the above components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of micromycete biomass Py thium irregulare and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 CO ₂ extract of black pepper 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing the above components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of micromycete biomass Py thium ultimum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing the above components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of micromycete biomass Py thium insidiosum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing the above components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of micromycete biomass Sa prolegnia parasitica and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella alpina and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella elongata and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 CO ₂ extract of black pepper 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella bainieri and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 CO ₂ extract of black pepper 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella exigua and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella minutissima and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella verticillata and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella hygrophila and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella polycephala and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella globalpina and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella indohii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella sepedonioides and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella lignicola and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella humilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella alliaceae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella strangulata and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella pusilla and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella gracilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella globulifera and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella jenkinii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella dichotoma and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella sclerotiella and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella zychae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella marburgensis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella beljakovae and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 CO ₂ extract of black pepper 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 stewed fish process with canned fish with sorrel is used for preparing recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and grinding sorrel on top, rubbing garlic, mixing the above components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella sarnyensis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella nigrescens and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella gemmifera and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella reticulata and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella parvispora and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella pulchella and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella gamsii and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella spinosa and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella nantahalensis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 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 fish with sorrel production method provides for the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping top of onions, freezing and chopping sorrel on top, rubbing garlic, mixing these components with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of Mo micromycete biomass rtierella spinosa var. sterilis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, wt. hours:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 CO ₂ extract of black pepper 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 fish fillet is cut, breaded in wheat flour, fried in ghee and chopped in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. The prepared sorrel is subjected to freezing, preferably slow, and ground in a spinning top. The prepared garlic is mashed. The listed components are mixed with fish broth, tomato paste, sodium chloride and CO ₂ extracts from one of the biomass and black bitter pepper provided for by the embodiments of the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. 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 options provided by the method, 1.5 · 10 ⁵ and for the control product 1.2 · 10 ^5, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onion on top, freezing and grinding sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of the biomass of micromycete Pythium catenulatum and black bitter pepper, packaging obtained eat in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onion on top, freezing and grinding sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of the biomass of micromycete Pythium coloratum and black bitter pepper, packing of the resulting mixture si in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onion on top, freezing and grinding sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of Pythium gracile micromycete biomass and black bitter pepper, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion on top, freezing and grinding sorrel on top , rubbing garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion in a top, freezing and grinding sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of Pythium ultimum micromycete biomass and black bitter pepper, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping sorrel on top , rubbing garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping sorrel on top , rubbing garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and black pepper, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onion on top, freezing and grinding sorrel on top , rubbing garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion in a top, freezing and grinding sorrel on top , rubbing garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black pepper, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onion on top, freezing and grinding sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packaging see eat in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black bitter pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onion on top, freezing and grinding sorrel on top , rubbing garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper, packing Preparation mixture into aluminum tubes with the following flow components pbw .: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper, packaging obtained mixtures in aluminum tubes at the next flow rate fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion on top, freezing and grinding sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella polycephala and black bitter pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onion on top, freezing and grinding sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, freezing and grinding sorrel on top , rubbing garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, freezing and grinding sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black pepper, packaging obtained th mixture in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion on top, freezing and grinding sorrel on top , rubbing garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion on top, freezing and grinding sorrel on top , rubbing garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and black pepper, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, freezing and grinding sorrel on top , rubbing garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and black pepper, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onion in a top, freezing and grinding sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, freezing and grinding sorrel on top , rubbing garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion in a top, freezing and grinding sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass micromycete Mortierella gracilis and black pepper, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onion on top, freezing and grinding sorrel top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella globulifera and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping sorrel on top , rubbing garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and black pepper, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onions, freezing and grinding sorrel tops , rubbing garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper, packing Preparation mixture into aluminum tubes with the following flow components pbw .: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper, packaging see eat in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zuchae 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onions, freezing and grinding sorrel tops , rubbing garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, packing Preparation mixture into aluminum tubes with the following flow components pbw .: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion on top, freezing and grinding sorrel top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and black bitter pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black bitter pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onions, freezing and grinding sorrel tops , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping sorrel on top , rubbing garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black bitter pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion on top, freezing and chopping sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella parvispora and black pepper, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onion on top, freezing and grinding sorrel top , rubbing garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and black pepper, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packaging obtained eat in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onion on top, freezing and grinding sorrel top , rubbing garlic, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in melted butter and chopping onion on top, freezing and chopping sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, packaging obtained th mixture in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, freezing and grinding sorrel on top , rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste 30% 28.67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000, sealing and sterilization.