RU2319408C1 - Method for manufacturing canned food "soup with oysters" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with cutting and frying in melted butter and reducing potatoes, onions and carrots upon a chopper, freezing and reducing leek and parsley greens upon a chopper, reducing meat of oysters upon a chopper. The above-mentioned components should be mixed with milk, fish broth, common salt and CO₂-extracts of he preset micromycete type biomass, pyrolysis wood, basil and white pepper. The mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. This enables to obtain new canned food for cosmic nutrition being of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency of manufacturing.

41 cl

Description

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

A known method of producing a culinary dish "Oyster Soup", involving the preparation of recipe components, cutting potatoes, onions, carrots, leeks and smoked bacon, chopping parsley, frying smoked bacon until transparent, adding potatoes, onions, carrots to it and leek greens, stew for 1 minute, add drinking water, stock cubes, canned oyster meat, basil and white pepper, cook for 20 minutes, add milk, bring to a boil and sprinkle with greens rushki to obtain finished dishes (. Burda tasty, simple, appetizing -. M .: Vneshsigma, 1994, p.137).

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 producing canned food “Oyster soup” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, chopping at gyroscope oyster meat, mixing these components with milk, fish broth, and table salt CO ₂ -ekstaktami biomass mikromitcetami Pythium catenulatum, pyrolysis of wood, basil and white pepper, equ Patent Application resulting mixture and fish broth with the following flow components pbw .:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the above components with milk, fish broth, salt and CO ₂ extracts of the biomass of micromycete Pythium coloratum, pyrolysis wood, basil and white pepper, packing of the mixture and fish broth at the following component consumption, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the listed components with milk, fish broth, salt and CO ₂ -extracts of biomass of micromycete Pythium gracile, pyrolysis wood, basil and white pepper, f Asovka obtained mixture and fish broth at the following component consumption, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the above components with milk, fish broth, salt and CO ₂ -extracts of the biomass of micromycete Pythium irregulare, pyrolysis wood, basil and white pepper, packing of the mixture and fish broth at the following component consumption, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the listed components with milk, fish broth, salt and CO ₂ extracts of Pythium ultimum micromycete biomass, pyrolysis wood, basil and white pepper, Asovka obtained mixture and fish broth at the following component consumption, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the listed components with milk, fish broth, salt and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum, pyrolysis wood, basil and white pepper, packing of the mixture and fish broth at the following component consumption, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster flesh at gyroscope, mixing these components with milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, the pyrolysis of wood, basil and white feathers and, the resulting mixture and packing fish broth with the following flow components pbw .:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the listed components with milk, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella alpina, pyrolysis wood, basil and white pepper, packing of the mixture and fish broth at the following component consumption, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves the preparation of prescription ingredients, cutting, sautéing in ghee and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster flesh at gyroscope, mixing these components with milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, pyrolysis of wood, basil and white pepper , And packing the resulting mixture at the next fish broth flow components pbw .:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves the preparation of prescription ingredients, cutting, sautéing in ghee and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster flesh at gyroscope, mixing these components with milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, pyrolysis of wood, basil and white pepper , And packing the resulting mixture at the next fish broth flow components pbw .:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the above components with milk, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella exigua, pyrolysis wood, basil and white pepper, packing of the mixture and fish broth at the following component consumption, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the listed components with milk, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima, pyrolysis wood, basil and white feather TSA, packaging the resulting mixture and fish broth at the following consumption of components, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster flesh at gyroscope, mixing these components with milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, pyrolysis of wood, basil and white ne ca, and packing the resulting mixture at the next fish broth flow components pbw .:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster flesh at gyroscope, mixing these components with milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, pyrolysis of wood, basil and white feathers and, the resulting mixture and packing fish broth with the following flow components pbw .:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the listed components with milk, fish broth, salt and CO ₂ extracts of biomass micromycete Mortierella polycephala, pyrolysis wood, basil and white feather TSA, packaging the resulting mixture and fish broth at the following consumption of components, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster flesh at gyroscope, mixing these components with milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, pyrolysis of wood, basil and white feathers and, the resulting mixture and packing fish broth with the following flow components pbw .:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the above components with milk, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella indohii, pyrolysis wood, basil and white pepper packing of the resulting mixture and fish broth at the following component consumption, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the listed components with milk, fish broth, salt and CO ₂ extracts of biomass micromycetes Mortierella sepedonioides, pyrolysis wood, basil and white pe rtsa, packing the resulting mixture and fish broth at the following component consumption, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves the preparation of prescription ingredients, cutting, sautéing in ghee and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the above components with milk, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola, pyrolysis wood, basil and white pepper a, packaging the resulting mixture and fish broth at the following consumption of components, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves the preparation of prescription ingredients, cutting, sautéing in ghee and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the above components with milk, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella humilis, pyrolysis wood, basil and white pepper packing of the resulting mixture and fish broth at the following component consumption, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves the preparation of prescription ingredients, cutting, sautéing in ghee and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the listed components with milk, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, pyrolysis wood, basil and white pepper a, packaging the resulting mixture and fish broth at the following consumption of components, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves the preparation of prescription ingredients, cutting, sautéing in ghee and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the listed components with milk, fish broth, salt and CO ₂ extracts of biomass micromycete Mortierella strangulata, pyrolysis wood, basil and white feather TSA, packaging the resulting mixture and fish broth at the following consumption of components, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves the preparation of prescription ingredients, cutting, sautéing in ghee and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the listed components with milk, fish broth, salt and CO ₂ extracts of biomass micromycete Mortierella pusilla, pyrolysis wood, basil and white pepper packing of the resulting mixture and fish broth at the following consumption of components, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves the preparation of prescription ingredients, cutting, sautéing in ghee and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster flesh at gyroscope, mixing these components with milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, pyrolysis of wood, basil and white pepper , And packing the resulting mixture at the next fish broth flow components pbw .:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves the preparation of prescription ingredients, cutting, sautéing in ghee and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the listed components with milk, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella globulifera, pyrolysis wood, basil and white feather TSA, packaging the resulting mixture and fish broth at the following consumption of components, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves the preparation of prescription ingredients, cutting, sautéing in ghee and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster flesh at gyroscope, mixing these components with milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, pyrolysis of wood, basil and white pepper , And packing the resulting mixture at the next fish broth flow components pbw .:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the above components with milk, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, pyrolysis wood, basil and white pepper a, packaging the resulting mixture and fish broth at the following consumption of components, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster flesh at gyroscope, mixing these components with milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, pyrolysis of wood, basil and white ne ca, and packing the resulting mixture at the next fish broth flow components pbw .:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the listed components with milk, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella zychae, pyrolysis wood, basil and white pepper, packing of the mixture and fish broth at the following component consumption, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster flesh at gyroscope, mixing these components with milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, pyrolysis of wood, basil and white ne ca, and packing the resulting mixture at the next fish broth flow components pbw .:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster flesh at gyroscope, mixing these components with milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, pyrolysis of wood, basil and white feathers and, the resulting mixture and packing fish broth with the following flow components pbw .:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster flesh at gyroscope, mixing these components with milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, pyrolysis of wood, basil and white feathers and, the resulting mixture and packing fish broth with the following flow components pbw .:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster flesh at gyroscope, mixing these components with milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, pyrolysis of wood, basil and white feathers and, the resulting mixture and packing fish broth with the following flow components pbw .:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the above components with milk, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, pyrolysis wood, basil and white pepper a, packaging the resulting mixture and fish broth at the following consumption of components, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster flesh at gyroscope, mixing these components with milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, pyrolysis of wood, basil and white feathers and, the resulting mixture and packing fish broth with the following flow components pbw .:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster flesh at gyroscope, mixing these components with milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, pyrolytic timber, basil and white feathers and, the resulting mixture and packing fish broth with the following flow components pbw .:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the listed components with milk, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella, pyrolysis wood, basil and white pepper a, packaging the resulting mixture and fish broth at the following consumption of components, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the above components with milk, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii, pyrolysis wood, basil and white pepper, packing of the mixture and fish broth at the following component consumption, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the listed components with milk, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa, pyrolysis wood, basil and white pepper packing of the resulting mixture and fish broth at the following component consumption, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster meat on a top, mixing the listed components with milk, fish broth, salt and CO ₂ extracts of the biomass of micromycete Mortierella nantahalensis, pyrolysis wood, basil and white pe rtsa, packing the resulting mixture and fish broth at the following component consumption, parts by weight:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned food “Oyster soup ″ for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, grinding oyster flesh at gyroscope, mixing these components with milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, pyrolysis of wood, basil and white of pepper, and packing the resulting mixture at the next fish broth flow components pbw .:

oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 White pepper CO ₂ extract 0.01 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared potatoes, onions and carrots are chopped and sautéed in ghee. The prepared greens of leeks and parsley are subjected to freezing, preferably slow, and ground in a spinning top. Prepared oyster meat is ground in a spinning top. The listed components are mixed with milk, fish broth, salt and CO ₂ extracts, one of the biomass, pyrolysis wood, basil and white pepper provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain a complete product.

The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. 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 pilot product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the methods provided, 4.7 · 10 ⁴ and for the control product 3.9 · 10 ^4, respectively.

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

Claims (41)

1. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, pyrolysis of wood, basil and white pepper, the resulting mixture and packing fish broth, ger etizatsiyu sterilization and the next flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, pyrolysis of wood, basil and white pepper, the resulting mixture and packing fish broth, Germ tizatsiyu sterilization and the next flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, pyrolysis of wood, basil and white pepper, the resulting mixture and packing fish broth, germyl ization sterilization and the next flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens on a spinning top, chopping oysters in a spinning top, mixing the above components with milk, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium irregulare, pyrolysis of wood, basil and white pepper, packaging of the mixture and fish broth, germ sterilization and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the listed components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, pyrolysis of wood, basil and white pepper, the resulting mixture and packing fish broth, germyl ization sterilization and the next flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens on a spinning top, grinding oysters in a spinning top, mixing the above components with milk, fish broth, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium insidiosum, pyrolysis of wood, basil and white pepper, packaging of the mixture and fish broth, germ sterilization and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components with milk, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, pyrolysis wood, basil and white pepper, packaging the resulting mixture and fish broth, sealing and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens on a spinning top, grinding oysters in a spinning top, mixing the above components with milk, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, pyrolysis wood, basil and white pepper, packaging the resulting mixture and fish broth, germ sterilization and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens on a spinning top, chopping oysters in a spinning top, mixing the above components with milk, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella elongata, pyrolysis wood, basil and white pepper, packaging of the mixture and fish broth, g metalization and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, pyrolysis of wood, basil and white pepper, the resulting mixture and packing fish broth, n crossbreeding and sterilization at the following flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, pyrolysis of wood, basil and white pepper, the resulting mixture and packing fish broth, ger etizatsiyu sterilization and the next flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components with milk, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima, pyrolysis wood, basil and white pepper, packaging of the mixture and fish broth, g Sealing and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the listed components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, pyrolysis of wood, basil and white pepper, the resulting mixture and packing fish broth, ermetizatsiyu sterilization and the next flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, pyrolysis of wood, basil and white pepper, the resulting mixture and packing fish broth, g rmetizatsiyu sterilization and the next flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000 15. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens on a spinning top, chopping oysters in a spinning top, mixing the above components with milk, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, pyrolysis wood, basil and white pepper, packaging the resulting mixture and fish broth, g Sealing and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens on a spinning top, chopping oysters in a spinning top, mixing the above components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, pyrolysis of wood, basil and white pepper, the resulting mixture and packing fish broth, g rmetizatsiyu sterilization and the next flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens on a spinning top, chopping oysters in a spinning top, mixing the above components with milk, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, pyrolysis wood, basil and white pepper, packaging the resulting mixture and fish broth, g metalization and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the listed components with milk, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, pyrolysis wood, basil and white pepper, packaging the resulting mixture and fish broth, sealing and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the listed components with milk, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, pyrolysis wood, basil and white pepper, packing the resulting mixture and fish broth, sealing and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the listed components with milk, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, pyrolysis of wood, basil and white pepper, packaging of the mixture and fish broth, g metalization and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components with milk, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, pyrolysis wood, basil and white pepper, packaging the resulting mixture and fish broth, sealing and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the listed components with milk, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, pyrolysis wood, basil and white pepper, packaging of the mixture and fish broth, g Sealing and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components with milk, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, pyrolysis wood, basil and white pepper, packaging the resulting mixture and fish broth, g metalization and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the listed components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, pyrolysis of wood, basil and white pepper, the resulting mixture and packing fish broth, n crossbreeding and sterilization at the following flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters, and mixing the above components with milk, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, pyrolysis wood, basil and white pepper, packaging the resulting mixture and fish broth, g Sealing and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, pyrolysis of wood, basil and white pepper, the resulting mixture and packing fish broth, n crossbreeding and sterilization at the following flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000 27. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components with milk, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, pyrolysis wood, basil and white pepper, packing the resulting mixture and fish broth, sealing and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, pyrolysis of wood, basil and white pepper, the resulting mixture and packing fish broth, ermetizatsiyu sterilization and the next flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters, and mixing the above components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, pyrolysis of wood, basil and white pepper, the resulting mixture and packing fish broth, ger etizatsiyu sterilization and the next flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, pyrolysis of wood, basil and white pepper, the resulting mixture and packing fish broth, ermetizatsiyu sterilization and the next flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000 31. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, sautéing in ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, pyrolysis of wood, basil and white pepper, the resulting mixture and packing fish broth, g rmetizatsiyu sterilization and the next flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the listed components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, the pyrolysis of wood, basil and white pepper, packing the resulting mixture and fish broth, g rmetizatsiyu sterilization and the next flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, pyrolysis of wood, basil and white pepper, the resulting mixture and packing fish broth, g rmetizatsiyu sterilization and the next flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components with milk, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, pyrolysis wood, basil and white pepper, packaging the resulting mixture and fish broth, sealing and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, pyrolysis of wood, basil and white pepper, the resulting mixture and packing fish broth, g rmetizatsiyu sterilization and the next flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, pyrolytic timber, basil and white pepper, the resulting mixture and packing fish broth, g rmetizatsiyu sterilization and the next flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens on a spinning top, chopping oysters, and mixing the above components with milk, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, pyrolysis wood, basil and white pepper, packaging the resulting mixture and fish broth, sealing and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, pyrolysis of wood, basil and white pepper, the resulting mixture and packing fish broth, ger etizatsiyu sterilization and the next flow components pbw .: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000 39. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, sautéing in melted butter and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components with milk, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, pyrolysis wood, basil and white pepper, packaging the resulting mixture and fish broth, g metalization and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock 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 potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, pyrolysis of wood, basil and white pepper, the resulting mixture and packing fish broth, sealing and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000 41. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, sautéing in melted butter and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens, chopping oysters in a spinning top, mixing the above components of milk, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, pyrolysis of wood, basil and white pepper, packaging the resulting mixture and fish broth, sealing and sterilization at the following component consumption, parts by weight: oyster meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000