RU2316987C1 - Method for manufacturing canned food "piquant soup with lens" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to cutting, frying in melted butter and reducing carrots and onions upon a chopper; cutting, blanching and reducing potatoes upon a chopper; freezing and reducing green onions upon a chopper; cooking lens up to a two-fold increase of its mass to be then reduced upon a chopper; cutting and reducing ham upon a chopper; reducing sausage foods. The above-mentioned components should be mixed with bone broth, tomato paste, sugar, common salt, citric acid and CO₂-extracts of the preset micromycete type biomass, clove, thyme, hot black pepper and laurel leaf. The obtained mixture should be packed into aluminum tubes followed by sealing and sterilization. The suggested canned food is of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of producing a culinary dish "Spicy lentil soup", which includes cutting carrots, onions, potatoes, green onions, ham and sausages or sausages, soaking the lentils overnight in cold water, sautéing in butter until the onions are light, adding carrots and green onions, frying, adding lentils, drinking water, bay leaves, cloves, thyme and salt, cooking for 45 minutes, adding potatoes, cooking for 15 minutes, adding ham, sausages or sausage, volume pasta and powder concentrate sauce for frying, bringing to a boil and adding vinegar and salt to obtain the finished dish (Burda. Tasty, simple, appetizing. - M .: Vneshsigma, 1994, p.324).

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

This result is achieved by the fact that the method for the production of canned food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in ghee and chopping carrots and onions, cutting, blanching and chopping potatoes, freezing and chopping tops of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding tops of ham, grinding tops of sausages, mixing listed s components to bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, cloves, thyme, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of Pythium gracile micromycete biomass, cloves, thyme, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ extract of cloves 0.005 CO ₂ extract of thyme 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of the biomass of micromycete Pythium irregulare, cloves, thyme, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of Pythium ultimum micromycete biomass extracts, cloves, thyme, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of the biomass of micromycete Pythium insidiosum, cloves, thyme, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, cloves, thyme, black pepper and bay leaves, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ extract of clove 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella alpina, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella elongata, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella bainieri, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella verticillata, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ extract of cloves 0.005 CO ₂ extract of thyme 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, cloves, thyme, black pepper and bay leaves, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, cloves, thyme, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, cloves, thyme, black pepper and bay leaves, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ extract of clove 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO _2- Bay leaf extract 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella humilis, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella alliaceae, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella strangulata, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella strangulate 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pusilla, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, cloves, thyme, black pepper and bay leaves, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ bay leaf extract 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella dichotoma, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella sclerotiella, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella marburgensis, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, cloves, thyme, black pepper and bay leaves, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ bay leaf extract 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella sarnyensis, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella parvispora, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella gamsii, cloves, thyme, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on top of green onions, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing listed components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 Bitter black pepper CO ₂ extract 0.006 CO ₂ extract leafs 0,03 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 food “Spicy lentil soup” for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping on the top of green onions. cooking to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spin var. sterilis, cloves, thyme, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste 30% 3.37 sugar 0.6 salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ extract of cloves 0.005 Thyme CO ₂ Extract 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ extract leafs 0,03 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 carrots and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared potatoes are cut, blanched in and chopped on top. Prepared green onions are subjected to freezing, preferably slow, and chopped in a spinning top. Prepared lentils are boiled until a double increase in mass and ground in a spinning top. Prepared ham is chopped and ground in a spinning top. Prepared sausages are ground in a spinning top. The listed components are mixed with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of one of the biomass, cloves, thyme, black bitter pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except 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 the biomass of micromycete from the method options, 6.3 · 10 ⁴ and for the control product 5.4 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium catenulatum, cloves, thyme, black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization, at the following component consumption, parts by weight: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ extract of cloves 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing the above components with bone broth, tomato paste, sugar , Table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium gracile, cloves, thyme, bitter black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization, at the following component consumption, parts by weight: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium irregulare, cloves, thyme, black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization, at the following component consumption, parts by weight: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium ultimum, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, at the following component consumption, parts by weight: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium insidiosum, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, at the following component consumption, parts by weight: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, cloves, thyme, black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization, at the following component consumption, parts by weight: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alpina, cloves, thyme, black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization, with the following consumption of components, parts by weight: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella elongata, cloves, thyme, black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization, at the following component consumption, parts by weight: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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 the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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 the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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 recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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 the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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 the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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 recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, cooking to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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 the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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 the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, cooking to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, cooking to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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 the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, cooking to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, cooking to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, cooking until double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, boiling to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, clove, thyme, black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping potatoes in a spinning top, freezing and chopping green onions in a spinning top, cooking to double the mass and grinding on top of lentils, cutting and grinding on top of ham, grinding on top of sausages, mixing these components with bone broth, tomato paste, sugar m, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, cloves, thyme, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization, at the following component consumption, parts by weight: ham 58.39 sausages 29.43 melted butter 2.81 lentils 69.32 onion 34.98-35.43 carrot 26.24-26.91 potatoes 179.37-189.18 green onions 12.33 tomato paste in terms of 30% 3.37 sugar 0.6 table salt 8.67 lemon acid 0,035 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ extract of clove 0.005 CO ₂ extract of thyme 0.015 CO _{2 -} black pepper extract 0.006 CO ₂ bay leaf extract 0,03 bone broth before the release of the target product 1000