RU2313246C1 - Method for manufacturing canned food "hen stewed with rice and vegetables" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-plant canned food of special indication. The suggested innovation deals with preparing the recipe components: one should freeze and reduce the greens and fresh grains of green peas upon a chopper. Rice should be fried in melted butter and reduced upon chopper. Carrots, onions, celery root should be cut, fried in melted butter and reduced upon a chopper. One should cut, fry in melted butter and reduce hen meat upon a chopper. The above-mentioned components should be mixed with common salt, bone broth and CO₂-extracts of the preset micromycete type biomass, hot black pepper and laurel leaf. The mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to obtain new meat-vegetable canned food being of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of producing a culinary dish "Chicken stew with rice and vegetables", which includes chopping onions, cutting carrots and celery root, mixing the ingredients with rice, sautéing in butter, cutting and frying chicken, chopping greens, adding broth to the sautéed mixture, stew for 15-20 minutes, add chicken, canned green peas, salt, pepper and bay leaf, stew for 5-10 minutes and add greens to get the finished dish (Mankevich O.I. Bird dishes . - Mn .: BelEn, 1994, p.110).

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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, root celery and carrots, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth , 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth ohms, common salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, sodium chloride and CO ₂ -extracts of 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium insidiosum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth ohms, common salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth ohm, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth ohm, 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, 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, wt.h:

chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth Ohm, sodium chloride 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth ohm, 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.015 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 chicken and rice and vegetables canning method for preparing prescription ingredients, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, celery and carrot root, straining in ghee and chopping on a top of rice, freezing and chopping greens and fresh grain of green peas on a top, mixing these components with bone broth om, 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.015 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 chicken is chopped, fried in ghee and chopped in a spinning top. Prepared onions, celery root and carrots are chopped, sautéed in ghee and chopped in a spinning top. Prepared rice is sautéed in melted butter and ground in a spinning top. Prepared greens and fresh grain of green peas are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with bone broth, sodium chloride and CO ₂ -extracts of 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 methods provided, 13.4 · 10 ⁴ and for the control product 9.9 · 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 chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in melted butter and milling on rice gyroscope, freezing and grinding gyroscope on the green and fresh grain green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstr ktami biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in melted butter and milling on rice gyroscope, freezing and grinding gyroscope on the green and fresh grain green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstr ktami biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in melted butter and milling on rice gyroscope, freezing and grinding gyroscope on the green and fresh grain green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstr ktami biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in melted butter and milling on rice gyroscope, freezing and grinding gyroscope on the green and fresh grain green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstr ktami biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in melted butter and milling on rice gyroscope, freezing and grinding gyroscope on the green and fresh grain green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstr ktami biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in melted butter and milling on rice gyroscope, freezing and grinding gyroscope on the green and fresh grain green peas, mixing these components with the bone broth, table salt and CO ₂ -ekst acts biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in melted butter and milling on rice gyroscope, freezing and grinding gyroscope on the green and fresh grain green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstr ktami biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in melted butter and milling on rice gyroscope, freezing and grinding gyroscope on the green and fresh grain green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstr ktami biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in melted butter and milling on rice gyroscope, freezing and grinding gyroscope on the green and fresh grain green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstr ktami biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in melted butter and milling on rice gyroscope, freezing and grinding gyroscope on the green and fresh grain green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstr acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in melted butter and milling on rice gyroscope, freezing and grinding gyroscope on the green and fresh grain green peas, mixing these components with the bone broth, and table salt CO ₂ -ekstr acts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, Passing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing these components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella sclerotiella, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, Passing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing these components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, Passing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing these components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, Passing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -ext with biomass micromycete Mortierella gamsii biomass, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, sautéing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extra acts 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe, cutting, frying in ghee and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery root and carrots, Passing in ghee and chopping on a top of rice, freezing and chopping greens and fresh green peas on a top, mixing these components with bone broth, sodium chloride and CO ₂ -ext micromycete biomass bacteria 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 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization.