RU2313255C1 - Method for manufacturing canned food "borsch with squids" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing first-course caned food for cosmic nutrition due to blanching and reducing beets upon a chopper, chopping, freezing and reducing new white head cabbage upon a chopper, cutting, frying in melted butter and reducing carrots, parsley root and onions upon a chopper followed by cutting, blanching and reducing squids upon a chopper, frying wheat flour and mixing the components mentioned with fish broth, tomato paste, sugar, common salt, citric acid and CO₂-extracts of the preset micromycete type biomass, hot black pepper and laurel leaf. Then it is necessary to pack the mixture obtained into aluminum tubes at the preset ratio of components followed by sealing and sterilization. The innovation enables to obtain new canned food being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

Description

The group of inventions relates to the production technology of canned first lunch dishes for space nutrition.

A known method of producing a culinary dish "Borsch with squid", involving cooking, separation from the broth and cutting squid, cutting and stewing with the addition of fat, vinegar, tomato puree and beet broth, cutting and sautéing carrots, parsley and onions, butter, shredder fresh white cabbage, bringing the broth to a boil, adding cabbage, boiling until half cooked, adding beets, carrots, parsley and onions, cooking for 10-15 minutes, adding white sauce, cooking for 5-10 minutes and adding ka marov to obtain finished dishes (Frenkel Magidov Food sea non-fish products -. M .: Light and food industries, 1983, s.24-25).

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 method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing the above components with fish broth, tomato Asta, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass of micromycete Pythium catenulatum, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium irregulare, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium ultimum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, table salt, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella verticiliata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella zychae, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, salt, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and grinding fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared beets are blanched and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared squid is cut, blanched and chopped in a spinning top. Prepared wheat flour passer. The listed components are mixed with fish broth, tomato paste, sugar, table salt, citric acid 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 for fish broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the methods provided, 5.7 · 10 ⁴ and for the control product 4.8 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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 .: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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 .: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes the preparation of recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 Pythium gracile 0.1 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, involving the preparation of recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid 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 .: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, involving the preparation of recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th and CO ₂ -extracts of biomass of micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th and CO ₂ -extracts of biomass of micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th and CO ₂ -extracts of biomass of micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th 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: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th 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: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th and CO ₂ -extracts of biomass of micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th 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: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th 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: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th 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: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, involving the preparation of prescription components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th 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: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes the preparation of recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th 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: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes the preparation of recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th and CO ₂ -extracts of biomass of micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th 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: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th 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: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th 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: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th 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: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th and CO ₂ -extracts of biomass of micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th and CO ₂ -extracts of biomass of micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th and CO ₂ -extracts of biomass of micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th 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: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th 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: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th and CO ₂ -extracts of biomass of micromycete Mortierella sarnyensis, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th and CO ₂ -extracts of biomass of micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th and CO ₂ -extracts of biomass of micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th 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: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th 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: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th and CO ₂ -extracts of biomass of micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th 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: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th 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: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing recipes, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th and CO ₂ -extracts of biomass of micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting , blanching and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, sodium chloride, citric acid th 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: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste in terms of 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization.