RU2313238C1 - Method for manufacturing canned food "rassolnik with hen" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing first-course canned food of special indication, particularly, for cosmic nutrition due to preparing all the recipe components followed by cutting, frying in melted butter and reducing leek, white culinary roots and onions upon a chopper, cutting, blanching and reducing potatoes upon a chopper, reducing pickled cucumbers upon a chopper, cutting and reducing hen meat upon a chopper, freezing and reducing sorrel and the greens upon a chopper followed by mixing the above-mentioned components with sour cream, bone broth, pickled cucumbers' brine, common salt and CO₂-extracts of the preset micromycete type biomass, hot black pepper and laurel leaf. Then one should pack the mixture obtained into aluminum tubes. This enables to obtain new 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 first lunch dishes for space nutrition.

A known method of producing a culinary dish "Rassolnik with chicken", involving cooking and separation from the broth of chicken, removing from it bones and cutting, cutting and sautéing in melted fat onions, leeks and white roots, cutting sorrel, pickles, potatoes and greens, adding to the broth onions, leeks, white roots, potatoes, pickles, peppers and bay leaves, cooking for 20-30 minutes, adding cucumber brine and salt, cooking until cooked, adding in 5-10 minutes before the end of cooking Abel and the addition of chicken, sour cream and greens to obtain the finished dish (Mankevich OI Dishes from poultry. - Mn .: BelEn, 1994, p. 80).

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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping potatoes, freezing and chopping sorrel and greens on the top, cutting and chopping chicken tops, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber p ssolom, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 250 melted butter 9.39 White roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 White roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber Pythium gracile micromycete biomass, table salt and CO ₂ extracts of biomass, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 White roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber Pythium irregulare micromycete biomass, table salt and CO ₂ extracts of biomass, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 White roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber Pythium ultimum micromycete biomass, table salt and CO ₂ extracts of biomass, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 White roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 White roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 White roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 White roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, salt and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 White roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, salt and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 White roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 White roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Chicken 250 melted butter 9.39 White roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 Sorrel 27.5 salted cucumbers 38.15 Potatoes 192-202.5 Greenery 12.5 Sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 Sorrel 27.5 salted cucumbers 38.15 Potatoes 192-202.5 Greenery 12.5 Sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 Sorrel 27.5 salted cucumbers 38.15 Potatoes 192-202.5 Greenery 12.5 Sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, salt and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 Sorrel 27.5 salted cucumbers 38.15 Potatoes 192-202.5 Greenery 12.5 Sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 Sorrel 27.5 salted cucumbers 38.15 Potatoes 192-202.5 Greenery 12.5 Sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, salt and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 Sorrel 27.5 salted cucumbers 38.15 Potatoes 192-202.5 Greenery 12.5 Sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 Sorrel 27.5 salted cucumbers 38.15 Potatoes 192-202.5 Greenery 12.5 Sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 Sorrel 27.5 salted cucumbers 38.15 Potatoes 192-202.5 Greenery 12.5 Sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, salt and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 Sorrel 27.5 salted cucumbers 38.15 Potatoes 192-202.5 Greenery 12.5 Sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, salt and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 Sorrel 27.5 salted cucumbers 38.15 Potatoes 192-202.5 Greenery 12.5 Sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 Sorrel 27.5 salted cucumbers 38.15 Potatoes 192-202.5 Greenery 12.5 Sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 Sorrel 27.5 salted cucumbers 38.15 Potatoes 192-202.5 Greenery 12.5 Sour cream 25 cucumber pickle 25 Salt 5.24 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, salt and CO ₂ -extracts of biomass micromycete Mortierella zychae, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, table salt and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, salt and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, salt and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 pickle production method “Rassolnik with Chicken” involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a potato top , freezing and chopping sorrel and greens on a top, cutting and chopping chicken tops, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber brine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared onions, leeks and white roots are cut, passaged in ghee and chopped in a spinning top. Prepared potatoes are cut, blanched in and chopped on top. Prepared sorrel and greens are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared chicken cut and chopped on top. Prepared pickles are ground in a spinning top. The listed components are mixed with sour cream, bone broth, cucumber brine, sodium chloride and CO ₂ extracts from one of the biomass, black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. 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 amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the provided process options, 5.6 · 10 ⁴ and for the control product 4.3 · 10 ^4, 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 in the form of pickle with special chicken, which involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ -extracts of the biomass of micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food in the form of pickle with special chicken, which involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of the biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food in the form of pickle with special chicken, which involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a top of a potato, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ -extracts of biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ -extracts of the biomass of micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a top of a potato, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ -extracts of the biomass of micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food in the form of pickle with special chicken, which involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of the biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass of micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping a top of sorrel and greens, cutting and chopping chicken top on a top, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food in the form of pickle with special chicken, which involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 11. Method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a top of a potato, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food in the form of pickle with special chicken, which involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food in the form of pickle with special chicken, which involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food in the form of pickle with special chicken, which involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a top of a potato, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food in the form of pickled chicken for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping a top of sorrel and greens, cutting and chopping chicken tops on a top, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt CO ₂ extract of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food in the form of pickle with special chicken, which involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO ₂ biomass extract micromycete Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food in the form of pickle with special chicken, which involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food in the form of pickled chicken for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping a top of sorrel and greens, cutting and chopping chicken tops on a top, chopping pickles on a top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt CO ₂ extract of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a top of a potato, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method of producing canned food in the form of pickle with special chicken, which involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a potato top, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food in the form of pickle with special chicken, which involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a top of a potato, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food in the form of pickle with special chicken, which involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a top of a potato, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a potato top, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortlerella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortlerella marburgensis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food in the form of pickle with special chicken, which involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a top of a potato, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a top of a potato, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO ₂ biomass extract micromycete Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion, leek and white roots, cutting, blanching and chopping on a top of a potato, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food in the form of pickle with special chicken, which involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a potato top, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food in the form of pickle with special chicken, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food in the form of pickle with special chicken, which involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, leeks and white roots, cutting, blanching and chopping on a top of potatoes, freezing and chopping on top of sorrel and greens, cutting and chopping chicken on the top, chopping pickles on the top, mixing the listed ingredients with sour cream, bone broth, cucumber pickle, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 250 melted butter 9.39 white roots 62.25-63.25 onion 23,4-23,7 leek 17.55-17.78 sorrel 27.5 salted cucumbers 38.15 potatoes 192-202.5 greenery 12.5 sour cream 25 cucumber pickle 25 salt 5.24 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization.