RU2313248C1 - Method for manufacturing canned food "poultry kazan kebab" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food for cosmic nutrition. It is necessary to prepare all the ingredients applied, cut onions followed by blanching and reducing upon a chopper. Green part of coriander and dill should be frozen and reduced upon a chopper. Turkey meat should be cut, roasted in melted butter and reduced upon a chopper to mix the above-mentioned components with bone broth, common salt and a CO₂-extract of the preset micromycete type biomass and pack the mixture obtained at into aluminum tubes followed by sealing and sterilization. The innovation enables to manufacture new canned food being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

41 cl

Description

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

A known method of producing a culinary dish "Kazan kebab from poultry", which includes preparing the recipe components, cutting onions, chopping cilantro and dill, mixing the listed components, cutting turkey and sprinkling it with salt, pumping ghee in the boiler, layering turkey in it and the resulting mixture, the addition of drinking water and languishing over low heat for 1 hour to obtain the finished dish (Mankevich OI Poultry dishes. - Mn .: BelEn, 1994, p.117).

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 production method of canned food “Kazan kebab from poultry” for special purposes involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and chopping turkey turkey top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass of micromycete Pythium catenulatum, packing the resulting mixture in aluminum tubes in the next race the course of the components, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Pythium catenulatum micromycete biomass CO ₂ extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding at gyroscope turkey, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Pythium coloratum micromycete biomass CO ₂ extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding at gyroscope turkey, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, packing the resulting mixture into aluminum tubes with the following races ode components in parts by weight .:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Pythium gracile CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of the biomass of micromycete Pythium irregulare, packing the resulting mixture in aluminum tubes during the next gathering components, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Pythium irregulare CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding at gyroscope turkey, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, packing the resulting mixture into aluminum tubes with the following races ode components in parts by weight .:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Pythium ultimum micromycete biomass CO ₂ extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of the biomass of micromycete Pythium insidiosum, packing the resulting mixture in aluminum tubes during the next gathering components, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Pythium insidiosum micromycete biomass CO ₂ extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Saprolegnia parasitica, packing the mixture into aluminum tubes in the following component consumption, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ -extract of biomass micromycete Saprolegnia parasitica 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alpina, packing the resulting mixture in aluminum tubes during the next ra gathering components, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes in the next p askhod components, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Micromycete Mortierella elongata CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes in the next p askhod components, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella bainieri CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella exigua, packing the resulting mixture in aluminum tubes during the next ra gathering components, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella exigua micromycete biomass CO ₂ extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella minutissima CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding at gyroscope turkey, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella verticillata micromycete biomass CO ₂ extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella hygrophina 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella polycephala micromycete biomass CO ₂ extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globalpina, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella globalpina CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding at gyroscope turkey, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella indohii CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes at the following m consumption of components, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella sepedonioides micromycete biomass CO ₂ extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding at gyroscope turkey, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, packing the resulting mixture into aluminum tubes with the following Flow rate components in parts by weight .:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella lignicola CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and a CO ₂ -extract of the biomass of micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes in the next p askhod components, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Micromycete Mortierella humilis biomass CO ₂ extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding at gyroscope turkey, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, packing the resulting mixture into aluminum tubes with the following Flow rate components in parts by weight .:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella alliceae CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella strangulata, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Micromycete Mortierella strangulata CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding at gyroscope turkey, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella pusilla micromycete biomass CO ₂ extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gracilis, packing the resulting mixture in aluminum tubes in the next p askhod components, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Micromycete Mortierella gracilis biomass CO ₂ extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the mixture into aluminum tubes in the following component consumption, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella glibulifera CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella jenkinii, packing the mixture into aluminum tubes in the next p askhod components, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella jenkinii CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding at gyroscope turkey, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, packing the resulting mixture into aluminum tubes with the following Flow rate components in parts by weight .:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella dichotoma CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding at gyroscope turkey, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella sclerotiella CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella zychae, packing the resulting mixture in aluminum tubes during the next ra gathering components, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella zychae micromycete biomass CO ₂ extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding at gyroscope turkey, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Micromycete Mortierella marburgensis CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing the mixture into aluminum tubes in the following component consumption, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella beljakovae micromycete biomass CO ₂ extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO2-extract of biomass micromycete Mortierella sarnyensis, packing the mixture into aluminum tubes in the next p askhod components, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Micromycete Mortierella sarnyensis CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing the resulting mixture in aluminum tubes in the following component consumption, wt. h:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella nigrescens CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding at gyroscope turkey, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, packing the resulting mixture into aluminum tubes with the following Flow rate components in parts by weight .:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella gemmifera CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella reticulata, packing the mixture into aluminum tubes in the following component consumption, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella reticulata CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding at gyroscope turkey, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, packing the resulting mixture into aluminum tubes with the following component consumption, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella parvispora CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding at gyroscope turkey, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, packing the resulting mixture into aluminum tubes with the following Flow rate components in parts by weight .:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella pulchella biomass CO ₂ extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gamsii, packing the resulting mixture in aluminum tubes during the next ra gathering components, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella gamsii micromycete biomass CO ₂ extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding at gyroscope turkey, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella spinosa biomass CO ₂ extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes at the following m consumption of components, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Micromycete Mortierella nantahalensis CO ₂ Biomass Extract 0.002 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 Kazan kebab from poultry canned food production method involves preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and grinding turkey on top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis 0.002 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 are cut, blanched and chopped in a spinning top. Prepared greens of cilantro and dill are subjected to freezing, preferably slow, and crushed in a spinning top. The prepared turkey meat is cut, fried in ghee and crushed in a spinning top. The listed components are mixed with bone broth, sodium chloride and a CO ₂ extract of one of the biomass provided by the embodiments of the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of turkey corresponds to the use of a bird of category I, and the maximum corresponds to the use of a bird of category II. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the method options, 1.3 · 10 ⁵ and for the control product 1 · 10 ^5, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone Pythium catenulatum micromycete biomass extract, sodium chloride and CO ₂ biomass extract, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ extract of biomass mikromitcetami 0.002 Pythium catenulatum bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions on top, freezing and chopping greens of cilantro and dill on top, chopping, frying in ghee and chopping turkey tops, mixing the listed components with bone Pythium coloratum micromycete biomass extract, sodium chloride and CO ₂ biomass extract, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Pythium coloratum micromycete biomass CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone Pythium gracile broth, sodium chloride and CO ₂ -extract of biomass of micromycete, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Pythium gracile CO ₂ Biomass Extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone Pythium irregulare micromycete biomass broth, sodium chloride and CO ₂ biomass extract, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ extract of biomass mikromitcetami 0.002 Pythium irregulare bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions on top, freezing and chopping greens of cilantro and dill on top, chopping, frying in ghee and chopping turkey tops, mixing these components with bone Pythium ultimum micromycete biomass broth, sodium chloride and CO ₂ -extract of biomass, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Pythium ultimum micromycete biomass CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and chopping turkey top, mixing the listed components with bone Pythium insidiosum micromycete biomass extract, sodium chloride and CO ₂ -extract of biomass, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Pythium indiosum micromycete biomass CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Saprolegnia parasitica, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ extract of biomass mikromitcetami 0.002 Saprolegnia parasitica bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alpha, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Micromycete Mortierella elongata CO ₂ Biomass Extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ extract of biomass mikromitcetami 0.002 Mortierella bainieri bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping cilantro and dill on the top, cutting, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella exigua, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella exigua micromycete biomass CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions on top, freezing and chopping greens of cilantro and dill on top, chopping, frying in ghee and chopping turkey tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella minutissima CO ₂ Biomass Extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion on top, freezing and chopping cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, packing the resulting mixture into aluminum tubes with the following flow components pbw .: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ extract of biomass mikromitcetami 0.002 Mortierella verticillata bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella hygrophila CO ₂ Biomass Extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion on top, freezing and chopping cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella polycephala micromycete biomass CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globalpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ extract of biomass mikromitcetami 0.002 Mortierella globalpina bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion on top, freezing and chopping greens of cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella indohii CO ₂ Biomass Extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping cilantro and dill on the top, cutting, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella sepedonioides micromycete biomass CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella lignicola, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ extract of biomass mikromitcetami 0.002 Mortierella lignicola bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Micromycete Mortierella humilis biomass CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella alliaceae CO ₂ Biomass Extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella strangulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ extract of biomass mikromitcetami 0.002 Mortierella strangulata bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella pusilla micromycete biomass CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gracilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Micromycete Mortierella gracilis biomass CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ extract of biomass mikromitcetami 0.002 Mortierella globulifera bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella jenkinii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella jenkinii CO ₂ Biomass Extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella dichotoma CO ₂ Biomass Extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sclerotiella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ extract of biomass mikromitcetami 0.002 Mortierella sclerotiella bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, cutting, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella zychae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella zychae micromycete biomass CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella marburgensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Micromycete Mortierella marburgensis CO ₂ Biomass Extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ extract of biomass mikromitcetami 0.002 Mortierella beljakovae bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sarnyensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Micromycete Mortierella sarnyensis CO ₂ Biomass Extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella nigrescens CO ₂ Biomass Extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion on top, freezing and chopping greens of cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gemmifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ extract of biomass mikromitcetami 0.002 Mortierella gemmifera bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella reticulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella reticulata CO ₂ Biomass Extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella parvispora, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella parvispora CO ₂ Biomass Extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pulchella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ extract of biomass mikromitcetami 0.002 Mortierella pulchella bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gamsii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella gamsii micromycete biomass CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 Mortierella spinosa biomass CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ extract of biomass mikromitcetami 0.002 Mortierella nantahalensis bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion on top, freezing and chopping green cilantro and dill on top, chopping, frying in ghee and chopping turkey top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 751.01-776.54 melted butter 88.24 onion 220.24-223.06 green cilantro 183.82 dill greens 183.82 salt 12 CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis 0.002 bone broth before the release of the target product 1000, sealing and sterilization.