RU2316239C1 - Method for manufacturing canned food "hen fricassee with meadow mushrooms" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing meat-vegetable canned food for cosmic nutrition due to preparing the recipe components, cutting, roasting in melted butter and reducing meadow mushrooms upon a chopper; cutting, blanching and reducing onions upon a chopper. The kernels of walnuts, garlic, tamarinds, chili, lemons, horse radish and white culinary roots should be blanched and grated. Wheat flour should be fried in melted butter, sardinellas should be grated, fresh grains of green peas should be frozen and reduced upon a chopper. Then one should mix clove, hot black pepper, laurel leaf, karri, Jamaica pepper, ginger, nutmeg and tarragon to extract with liquid carbon dioxide to obtain the extract. The above-mentioned components should be mixed with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, citric acid, starch, sugar, common salt and a CO₂-extract of the preset micromycete type biomass. Hen meat should be cut to pack it together with the mixture obtained into aluminum tubes with subsequent sealing and sterilization. The innovation enables to manufacture new canned food for cosmic nutrition being of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency of manufacturing.

41 cl

Description

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

A known method of producing a culinary dish "Chicken fricassee with mushrooms", which includes preparing the recipe components, chopping onions, cutting and stewing champignons in butter, defrosting and frying green peas, defrosting and pouring chicken with drinking water, adding onions, table salt to it , cloves and bay leaves, simmering over low heat for 35 minutes, separating chicken from the broth, cutting and removing the skin, mixing and whipping powder concentrate of light sauce, starch, milk ka, yolks of chicken eggs and vorvestersky sauce, adding broth to champignons, cooking for 2 minutes, adding whipped mixture, bringing to a boil and adding lemon juice, green peas and chicken to get the finished dish (Burda. Tasty, simple, appetizing - M .: Vneshsigma, 1994, p.234).

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

This result is achieved by the fact that the method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of champignons, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels , garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top roshka, cutting chicken, mixing cloves, bitter pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, packing the resulting mixture into aluminum tubes with the following FLOW de components in parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaf, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ -extract of biomass of micromycete Pythium coloratum, packing the resulting mixture in aluminum tubes during the next flow ode components, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ -extract of biomass of micromycete Pythium gracile, packing the resulting mixture in aluminum tubes at the next flow de components, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, packing the resulting mixture into aluminum tubes with the following races ode components in parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ -extract of biomass of micromycete Pythium ultimum, packing the mixture in aluminum tubes at the next flow de components, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, packing the resulting mixture into aluminum tubes with the following races ode components in parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, packing the resulting mixture into aluminum tubes with the following races ode components in parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, packing the resulting mixture into aluminum tubes with the following pa During the component parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, packing the resulting mixture into aluminum tubes with the following pa During the component parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, bitter pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the above components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, packing the resulting mixture into aluminum tubes with the following races ode components in parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum tubes in the next p askhod components, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of the mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarinds, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, bitter pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the above components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO2 biomass extract of micromycete Mortierella verticillata, packing the resulting mixture in aluminum tubes during the next ra gathering components, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, bitter pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the above components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes in the next p askhod components, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella polycephala 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, bitter pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the above components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes in the next race the course of the components, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella lignicola, packing the resulting mixture in aluminum tubes during the next ra gathering components, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes in the next race the course of the components, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum tubes during the next ra gathering components, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella strangulata, packing the resulting mixture in aluminum tubes in the next p askhod components, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes in the next race the course of the components, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, packing the resulting mixture into aluminum tubes with the following pa During the component parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the resulting mixture in aluminum tubes in the next p askhod components, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, packing the resulting mixture into aluminum tubes with the following pa During the component parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum tubes during the next ra gathering components, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, packing the resulting mixture into aluminum tubes with the following Flow rate components in parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, packing the resulting mixture into aluminum tubes with the following races ode components in parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, packing the resulting mixture into aluminum tubes with the following Flow rate components in parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, bitter pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the above components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella gemmifera, packing the resulting mixture in aluminum tubes during the next ra gathering components, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, bitter pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the above components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella pulchella, packing the resulting mixture in aluminum tubes during the next ra gathering components, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, bitter pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the above components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, packing the resulting mixture into aluminum tubes with the following races ode components in parts by weight .:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes in the next race the course of the components, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, black pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 method for the production of canned "Chicken fricassee with mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of mushrooms, cutting, blanching and grinding on top of onions, blanching and rubbing walnut kernels nuts, garlic, tamarind, chili, lemons, horseradish and white roots, passer wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green grain on top irrigation, cutting chicken, mixing cloves, bitter pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon and extracting them with liquid carbon dioxide to obtain the corresponding extract, mixing the above components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, table salt, citric acid 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:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 champignons are cut, fried in ghee and chopped in a spinning top. Prepared onions are cut, blanched and chopped in a spinning top. Prepared walnut kernels, garlic, tamarinds, chili, lemons, horseradish and white roots are blanched and wiped. Prepared wheat flour is sautéed in ghee. The prepared sardinella is wiped. Prepared fresh green pea grain is subjected to freezing, preferably slow, and crushed in a spinning top. Prepared chicken cut and chopped on top. Prepared cloves, black bitter pepper, bay leaf, curry, allspice, ginger, nutmeg and tarragon are mixed and extracted with liquid carbon dioxide to obtain the corresponding extract. The listed components are mixed with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch, sugar, sodium chloride, citric acid and a CO ₂ extract of one of the biomass 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. When using tomato paste with a solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content. 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 10.04.18.18-90.

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 amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the methods provided, 12.2 · 10 ⁴ and for the control product 7.2 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, bitter black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch , sugar, sodium chloride, citric acid and CO ₂ -extract of the biomass of micromycete Pythium catenulatum, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 bone broth before the release of the target product 1000 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the kernels of walnuts, garlic, tamarinds, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, bitter black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch , sugar, sodium chloride, citric acid and CO ₂ -extract of the biomass of micromycete Pythium coloratum, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 bone broth before the release of the target product 1000 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, bitter black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch , sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Pythium gracile, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 bone broth before the release of the target product 1000 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the kernels of walnuts, garlic, tamarinds, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, bitter black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch , sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Pythium irregulare, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 bone broth before the release of the target product 1000 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, bitter black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch , sugar, sodium chloride, citric acid and CO ₂ -extract of biomass of micromycete Pythium ultimum, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 bone broth before the release of the target product 1000 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, bitter black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch , sugar, sodium chloride, citric acid and CO ₂ -extract of the biomass of micromycete Pythium insidiosum, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 bone broth before the release of the target product 1000 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, bitter black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch , sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Saprolegnia parasitica, packing the mixture into aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 bone broth before the release of the target product 1000 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas on a top, cutting chicken, mixing cloves, black bitter pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella alpina, packing the mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 bone broth before the release of the target product 1000 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, bitter black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 bone broth before the release of the target product 1000 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch , sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 bone broth before the release of the target product 1000 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch , sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella exigua, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 bone broth before the release of the target product 1000 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the kernels of walnuts, garlic, tamarinds, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 bone broth before the release of the target product 1000 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella verticillata, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 bone broth before the release of the target product 1000 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch , sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 bone broth before the release of the target product 1000 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 bone broth before the release of the target product 1000 16. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella globalpina, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 bone broth before the release of the target product 1000 17. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch , sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella indohii, packing the mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 bone broth before the release of the target product 1000 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 bone broth before the release of the target product 1000 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella lignicola, packing the mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 bone broth before the release of the target product 1000 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 bone broth before the release of the target product 1000 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 bone broth before the release of the target product 1000 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella strangulata, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 bone broth before the release of the target product 1000 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing the listed components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 bone broth before the release of the target product 1000 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing these components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch , sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella gracilis, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 bone broth before the release of the target product 1000 25. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing these components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 bone broth before the release of the target product 1000 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mushrooms on a top, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing these components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella jenkinii, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 bone broth before the release of the target product 1000 27. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing these components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 bone broth before the release of the target product 1000 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarinds, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing these components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella sclerotiella, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 bone broth before the release of the target product 1000 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing these components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella zychae, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 bone broth before the release of the target product 1000 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mushrooms on top, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing these components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch , sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella marburgensis, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 bone broth before the release of the target product 1000 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mushrooms on a top, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing these components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 bone broth before the release of the target product 1000 32. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing walnuts, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing these components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch , sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella sarnyensis, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 bone broth before the release of the target product 1000 33. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing these components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 bone broth before the release of the target product 1000 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mushrooms on a top, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing these components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella gemmifera, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 bone broth before the release of the target product 1000 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the kernels of walnuts, garlic, tamarinds, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing these components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella reticulata, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 bone broth before the release of the target product 1000 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mushrooms on a top, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing these components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella parvispora, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 bone broth before the release of the target product 1000 37. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnuts, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing these components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella pulchella, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 bone broth before the release of the target product 1000 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing these components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella gamsii, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 bone broth before the release of the target product 1000 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the walnut kernel, garlic, tamarind, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing these components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch , sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella spinosa, 0.002 bone broth before the release of the target product 1000 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the kernels of walnuts, garlic, tamarinds, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing these components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes, sealing and sterilizing, while the consumption of components is, wt.h .: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 bone broth before the release of the target product 1000 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping champignons, cutting, blanching and chopping onions, blanching and rubbing the kernels of walnuts, garlic, tamarinds, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing and chopping fresh green peas in a spinning top, cutting chicken, mixing cloves, black pepper go, bay leaf, curry, allspice, ginger, nutmeg and tarragon and their extraction with liquid carbon dioxide to obtain the corresponding extract, mixing these components with egg powder, milk, lemon juice, dessert white wine, bone broth, tomato paste, starch , sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packaging the resulting mixture in aluminum tubes, their sealing and sterilization, while the consumption of components is, parts by weight: chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 lemon acid 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 bone broth before the release of the target product 1000