RU2315531C1 - Method for manufacturing canned food "msapur with cheeseflower and rice" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-plant canned food for cosmic nutrition: potatoes and plums should be cut, blanched and reduced upon a chopper, onions should be cut, roasted in melted butter and reduced upon a chopper, green part of cheeseflower (Malva neglecta) should be frozen and reduced upon a chopper, beef should be cut and reduced upon a chopper, rice should be cooked till a two-fold increase of its mass to be reduced upon a chopper, wheat flour should be roasted in melted butter. The components mentioned should be mixed with bone broth, common salt and a CO₂-extract of the preset mictomycete type biomass, the mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. This enables to obtain new canned food out for cosmic nutrition being of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency of manufacturing.

41 cl

Description

The invention relates to a technology for the production of canned first lunch dishes for space nutrition.

A known method of producing a culinary dish "Msapur with mallow and rice", involving the preparation of recipe components, cooking, separation from the broth and cutting of beef, cutting and sautéing onion in melted butter, cutting potato and mallow greens, sautéing wheat flour in ghee, heating broth, adding potatoes and onions to it, simmering for 10-15 minutes, adding plums, rice, wheat flour, greenery mallow and beef and bringing to a boil to get the finished b Yuda (AS Piruzyan etc. Armenian cooking -.. M .: Economics, 1971, p.45).

The technical result of the invention is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the special-purpose production method for canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and grinding on top of onions, freezing and chopping on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mixing of these components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix packing the listed components with bone broth, sodium chloride and CO ₂ -extract of the biomass of Pythium coloratum micromycete, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix packing the listed components with bone broth, sodium chloride and CO ₂ -extract of the biomass of Pythium gracile micromycete, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix packing the listed components with bone broth, sodium chloride and a CO ₂ -extract of the biomass of micromycete Pythium irregulare, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix preparation of the listed components with bone broth, sodium chloride and CO ₂ -extract of the biomass of Pythium ultimum micromycete, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix packing the listed components with bone broth, sodium chloride and CO ₂ -extract of the biomass of Pythium insidiosum micromycete, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix packing the listed components with bone broth, sodium chloride and a CO ₂ -extract of biomass micromycete Saprolegnia parasitica, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alpina, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix packing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix packing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella exigua, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella verticillata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of prescription components, cutting, blanching and grinding on a top of potatoes and draining, cutting, sautéing in ghee and grinding on top of onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the weight and grinding on a spinning top of rice, sautéing wheat flour in melted butter, mix vanie listed components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 bone broth before the release of the target product 1000,

geometrization and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix packing of the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globalpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes and the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix packing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella lignicola, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix packing the listed components with bone broth, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella strangulata, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix Contents listed components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix preparation of the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella jenkinii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sclerotiella, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and chopping low mallow greens on a spinning top, cutting and chopping beef on a spinning top, cooking to double the mass and chopping rice on a spinning top, sautéing wheat flour in melted butter, mix vanie listed components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix packing the listed components with bone broth, sodium chloride and CO ₂ -extract of the biomass micromycete Mortierella marburgensis, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix packing of the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sarnyensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix vanie listed components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella reticulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella parvispora, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pulchella, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix packing the listed components with bone broth, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella gamsii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix vanie listed components to bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose production method of canned food “Msapur with mallow and rice” involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping onions, freezing and grinding on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mix the aforementioned components with bone broth, sodium chloride, and a CO ₂ extract of micromycete biomass Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared potatoes and plums are cut, blanched and chopped in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared green mallow greens are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared beef is cut and ground in a spinning top. Prepared rice is boiled until a twofold increase in mass and crushed on top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with bone broth, sodium chloride and a CO ₂ extract of one of the biomass provided by the embodiments of the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. For components of plant origin, the costs presented 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 was for the experimental product, regardless of the choice of the CO ₂ extract of the micromycete biomass from the methods provided for by the process variants, 5.3 · 10 ⁴ and for the control product 4.3 · 10 ⁴ respectively.

Thus, the present invention allows to obtain 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 the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and plums, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass of micromycete Pythium catenulatum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass of micromycete Pythium coloratum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass of micromycete Pythium gracile, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass of micromycete Pythium irregulare, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass of micromycete Pythium insidiosum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of mallow low, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella alpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella exigua, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow on a spinning top, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella verticillata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella globalpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in ghee and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow on a top, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella gracilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes the preparation of prescription components, cutting, blanching and chopping on a top of potatoes and plums, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of mallow low, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and plums, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of mallow low, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella jenkinii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes and plums, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes and plums, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella sclerotiella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes and plums, cutting, sautéing in ghee and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to a double increase in mass and grinding on top of rice, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella zychae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on a top of potatoes and plums, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to a double increase in mass and grinding on top of rice, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella marburgensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes and plums, cutting, sautéing in ghee and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes and plums, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to a double increase in mass and grinding on top of rice, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella sarnyensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and plums, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of mallow low, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and plums, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella gemmifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and plums, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella reticulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on a top of potatoes and plums, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to a double increase in mass and grinding on top of rice, sautéing wheat flour in ghee, mixing the above components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella parvispora, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes and plums, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella pulchella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and plums, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella gamsii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on a top of potatoes and plums, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes and plums, cutting, sautéing in ghee and chopping on top of onions, freezing and chopping greens of low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes and plums, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping on top of greens low mallow, cutting and chopping beef top, boiling to double the mass and grinding on top of the rice, passerirovanie wheat flour in ghee, mixing the listed components with bone broth, cooked salt and CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 bone broth before the release of the target product 1000, sealing and sterilization.