RU2313994C1 - Method for manufacturing canned food "potato soup with leek" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing canned first-course dishes for cosmic nutrition due to preparing the recipe components: blanching and grating potatoes, freezing and reducing leek greens upon a chopper, cutting, roasting in melted butter and reducing pork upon a chopper. The above-mentioned components should be mixed with milk, sour cream, bone broth, common salt and CO₂-extracts of Pythium or Mortierella micromycete biomass, white pepper, nutmeg, laurel leaf and pyrolysis wood. The mixture obtained should be packed into aluminum tubes at a certain expenditure of the components taken. This enables to manufacture new canned food for cosmic nutrition being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

41 cl

Description

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

A known method of obtaining a culinary dish "Potato soup with leeks", which includes preparing the recipe components, restoring dry mashed potatoes with milk, cutting leek greens, frying, separating from the melted fat and cutting smoked brisket, passing the leek greens in melted fat , adding meat broth to it, boiling for 10 minutes, adding restored mashed potatoes, warming and adding smoked brisket, sour cream, salt, white pepper and spicy seasonings with the sauce a prepared dish (Burda. Tasty, simple, appetizing. - M.: Vneshsigma, 1994, p. 82).

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 producing canned food “Potato soup with leek” for special purposes involves preparing the recipe, blanching and rubbing the potatoes, freezing and chopping the leek greens, cutting, frying in ghee and chopping pork on top blending these components of milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, white pepper, nutmeg, and bay leaf pyrolysis nucleus Yoshino, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium coloratum, white pepper, nutmeg, bay leaf and pyrolysis tree springs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the listed components with milk, sour cream, bone broth, salt and CO ₂ -extracts of biomass of micromycete Pythium gracile, white pepper, nutmeg, bay leaf and pyrolysis tree esin, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, white pepper, nutmeg, and bay leaf pyrolysis etc. Vecino, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extracts of Pythium ultimum micromycete biomass, white pepper, nutmeg, bay leaf and pyrolysis tree esin, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, white pepper, nutmeg, and bay leaf pyrolysis etc. Vecino, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, white pepper, nutmeg, laurel and pyrolysis revesiny, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, white pepper, nutmeg, and bay leaf pyrolysis etc. Vecino, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, white pepper, nutmeg, and bay leaf pyrolysis d evesiny, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, white pepper, nutmeg, and bay leaf pyrolysis d evesiny, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, white pepper, nutmeg, and bay leaf pyrolysis etc. Vecino, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the above components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, white pepper, nutmeg, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, white pepper, nutmeg, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, white pepper, nutmeg, laurel and pyrolysis revesiny, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, white pepper, nutmeg, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, white pepper, nutmeg, laurel and pyrolysis revesiny, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella indohii, white pepper, nutmeg, bay leaf and pyrolysis dr evesiny, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, white pepper, nutmeg, laurel and pyrolysis timber, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella lignicola, white pepper, nutmeg, bay leaf and pyrolysis for wood, packaging the mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella humilis, white pepper, nutmeg, bay leaf and pyrolysis dr evesiny, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, white pepper, nutmeg, bay leaf and pyrolysis for wood, packaging the mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, white pepper, nutmeg, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella pusilla, white pepper, nutmeg, bay leaf and pyrolysis dr evesiny, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, white pepper, nutmeg, and bay leaf pyrolysis d evesiny, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the listed components with milk, sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella globulifera, white pepper, nutmeg, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, white pepper, nutmeg, and bay leaf pyrolysis d evesiny, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella dichotoma, white pepper, nutmeg, bay leaf and pyrolysis for wood, packaging the mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, white pepper, nutmeg, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, white pepper, nutmeg, and bay leaf pyrolysis etc. Vecino, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the above components with milk, sour cream, bone broth, salt and CO ₂ extracts of biomass micromycete Mortierella marburgensis, white pepper, nutmeg, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, white pepper, nutmeg, laurel and pyrolysis revesiny, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, white pepper, nutmeg, laurel and pyrolysis revesiny, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, white pepper, nutmeg, laurel and pyrolysis revesiny, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the listed components with milk, sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, white pepper, nutmeg, bay leaf and pyrolysis for wood, packaging the mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, white pepper, nutmeg, laurel and pyrolysis revesiny, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, white pepper, nutmeg, laurel and pyrolysis revesiny, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the above components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, white pepper, nutmeg, bay leaf and pyrolysis for wood, packaging the mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, white pepper, nutmeg, and bay leaf pyrolysis etc. Vecino, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the listed components with milk, sour cream, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella spinosa, white pepper, nutmeg, bay leaf and pyrolysis dr evesiny, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing these components with milk, cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, white pepper, nutmeg, laurel and pyrolysis timber, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method “Potato soup with leek” provides for the preparation of recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and grinding in a top pork, mixing the above components with milk, sour cream, bone broth, sodium chloride and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis, white pepper, nutmeg, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared potatoes are blanched and wiped. Prepared leek greens are subjected to freezing, preferably slow, and ground in a spinning top. Prepared pork is cut, fried in ghee and crushed in a spinning top. The listed components are mixed with milk, sour cream, bone broth, sodium chloride and CO ₂ extracts of one of the biomass, white pepper, nutmeg, bay leaf and pyrolysis wood provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

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

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18-90.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of CO ₂ -extract of the biomass of micromycete from 5 · 10 ⁴ provided for by the process variants and for the control product 4.1 · 10 ^4, respectively.

Thus, the proposed method allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (41)

1. A method of producing canned food for special purposes, which includes preparing recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing these components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, white pepper, nutmeg, laurel and pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 Salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method of producing canned food for special purposes, which includes preparing recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 Salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth Pythium gracile, white pepper, nutmeg, bay leaf and pyrolysis wood, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium gracile, packing the resulting mixture in aluminum tubes in the next p askhod components, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 Salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for producing canned food for special purposes, which includes preparing recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium irregulare, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 Salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for producing canned food for special purposes, which includes preparing recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium ultimum, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes in the next p askhod components, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 Salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 Salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes during the following the consumption of components, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 Salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for producing canned food for special purposes, which includes preparing recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of the biomass of micromycete Mortierella elongata, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes during the following m consumption of components, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the listed ingredients with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, white pepper, nutmeg, laurel and pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following m flow components pbw .: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, white pepper, nutmeg, laurel and pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the listed ingredients with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of the biomass of micromycete Mortierella minutissima, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes in the following the total consumption of components, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the listed ingredients with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, white pepper, nutmeg, laurel and pyrolysis of wood, packing the resulting mixture into aluminum tubes under the following present flow components pbw .: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the listed ingredients with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, white pepper, nutmeg, laurel and pyrolysis of wood, packing the resulting mixture into aluminum tubes under the following em flow components pbw .: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method of producing canned food for special purposes, which includes preparing recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of the biomass of micromycete Mortierella polycephala, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes in the following the total consumption of components, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, white pepper, nutmeg, laurel and pyrolysis of wood, packing the resulting mixture into aluminum tubes under the following em flow components pbw .: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for producing canned food for special purposes, which includes preparing recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of the biomass of micromycete Mortierella indohii, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes during the following m consumption of components, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of the biomass of micromycete Mortierella sepedonioides, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes in the wake component consumption, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method of producing canned food for special purposes, which includes preparing recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of the biomass of micromycete Mortierella lignicola, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following the consumption of components, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes during the following m consumption of components, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes during the following the consumption of components, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of the biomass of micromycete Mortierella strangulata, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes in the following the total consumption of components, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of the biomass of micromycete Mortierella pusilla, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following m consumption of components, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method of producing canned food for special purposes, which includes preparing recipe components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, white pepper, nutmeg, laurel and pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following m flow components pbw .: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes in the following the total consumption of components, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, white pepper, nutmeg, laurel and pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following m flow components pbw .: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing these components with milk, sour cream, bone broth , sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following the consumption of components, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, white pepper, nutmeg, laurel and pyrolysis of wood, packing the resulting mixture into aluminum tubes under the following present flow components pbw .: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing these components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, white pepper, nutmeg, laurel and pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method of producing canned food for special purposes, which includes preparing prescription components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the listed components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, white pepper, nutmeg, laurel and pyrolysis of wood, packing the resulting mixture into aluminum tubes under the following present flow components pbw .: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the listed ingredients with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, white pepper, nutmeg, laurel and pyrolysis of wood, packing the resulting mixture into aluminum tubes under the following em flow components pbw .: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, white pepper, nutmeg, laurel and pyrolysis of wood, packing the resulting mixture into aluminum tubes under the following em flow components pbw .: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing these components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, white pepper, nutmeg, laurel and pyrolysis of wood, packing the resulting mixture into aluminum tubes under the following em flow components pbw .: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method of producing canned food for special purposes, which includes preparing prescription components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the listed ingredients with milk, sour cream, bone broth , sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following the consumption of components, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method of producing canned food for special purposes, which includes preparing prescription components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the listed ingredients with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, white pepper, nutmeg, laurel and pyrolysis of wood, packing the resulting mixture into aluminum tubes under the following em flow components pbw .: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, white pepper, nutmeg, laurel and pyrolysis of wood, packing the resulting mixture into aluminum tubes under the following em flow components pbw .: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method of producing canned food for special purposes, which includes preparing prescription components, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the listed ingredients with milk, sour cream, bone broth , sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following the consumption of components, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the above components with milk, sour cream, bone broth , sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, white pepper, nutmeg, laurel and pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the listed components with milk, sour cream, bone broth , sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes during the following m consumption of components, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a spinning top, cutting, frying in ghee and chopping pork spinning top, mixing the listed ingredients with milk, sour cream, bone broth , sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, white pepper, nutmeg, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes in the wake component consumption, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing potatoes, freezing and chopping leek greens on a top, cutting, frying in ghee and chopping pork tops, mixing the listed ingredients with milk, sour cream, bone broth , sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, white pepper, nutmeg, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 melted butter 5.5 potatoes 160-168.75 leek greens 27.5 milk 31.25 sour cream 5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ white pepper extract 0.015 CO ₂ Nutmeg Extract 0.01 CO ₂ bay leaf extract 0.005 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization.