RU2320214C1 - Method for manufacturing canned food "fish in oilseed sauce" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing fish-vegetable canned food for cosmic nutrition. The suggested canned food should be manufactured due to cutting, roasting in melted butter and reducing fish fillet upon a chopper; cutting, frying in melted butter and reducing brown onions, lemons and tomatoes upon a chopper; freezing and reducing thyme, rosemary and coriander green parts upon a chopper; grating garlic. The above-mentioned components should be mixed with fish broth, oilseed paste, lemon juice, common salt, sweet red pepper and CO₂-extracts of the preset micromycete type biomass, hot black pepper, hot red pepper, coriander, caraway and laurel leaf. The mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to manufacture canned food being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

41 cl

Description

The group of inventions relates to the production technology of canned fish for space nutrition.

A known method of obtaining a culinary dish "Baked fish with tahini sauce", which includes preparing the recipe, cutting the fish on both sides, crushing the garlic and mixing it with coriander, Harissa sauce and olive oil and rubbing the mixture with the abdominal cavity and the outer surface of the fish, cutting tomatoes, lemons and onions, laying them on a greased baking sheet with olive oil, laying fish on top of them, spraying with olive oil, sprinkling with salt and pepper, lining with bay leaf and green add thyme and rosemary and bake for about 25 minutes to obtain the main component, crush the garlic, chop the cilantro, mix them with Tahini pasta and lemon juice, fill with drinking water, add salt and pepper and cook over low heat at low heat stirring until a homogeneous consistency is obtained with the sauce and the formation of the finished dish from the main component and the sauce (Farrow D., Clark J., Greek cuisine - M .: Eksmo, 2003, p. 56).

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

This result is achieved by the fact that the method for producing canned fish “Tahini sauce” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, p Sweet red pepper and CO ₂ extracts of the biomass of micromycete Pythium catenulatum, bitter black pepper, hot red pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of the biomass of micromycete Pythium coloratum, bitter black pepper, hot red pepper, coriander, caraway seeds and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ bay leaf extract 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of Pythium gracile micromycete biomass, bitter black pepper, hot red pepper, coriander, caraway seeds and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of the biomass of micromycete Pythium irregulare, bitter black pepper, hot red pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of Pythium ultimum micromycete biomass, bitter black pepper, hot red pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum, bitter black pepper, hot red pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper, hot red pepper, coriander, caraway seeds and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella alpina, bitter black pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella elongata, bitter black pepper, hot red pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micromycete Mortierella bainieri, black pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella exigua, bitter black pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella minutissima, bitter black pepper, hot red pepper, coriander, caraway seeds and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micromycete Mortierella verticillata, black pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micromycete Mortierella hygrophila, black pepper, red hot pepper, coriander, caraway seeds and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella polycephala, bitter pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ bay leaf extract 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper, hot red pepper, coriander, caraway seeds and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella indohii, bitter black pepper, hot red pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micromycete Mortierella sepedonioides, bitter pepper, hot red pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper, red hot pepper, coriander, caraway seeds and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micromycete Mortierella humilis, bitter pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micromycete Mortierella strangulata, black pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella pusilla, bitter black pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella gracilis, bitter black pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micromycete Mortierella globulifera, black pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper, hot red pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, bitter pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion on top, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, bitter pepper, hot red pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micromycete Mortierella zychae, bitter pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micromycete Mortierella marburgensis, black pepper, hot red pepper, coriander, caraway seeds and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ Caraway Extract 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micromycete Mortierella beljakovae, black pepper, hot red pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of the biomass of micromycete Mortierella sarnyensis, bitter black pepper, hot red pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micromycete Mortierella nigrescens, bitter pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, bitter pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micromycete Mortierella parvispora, black pepper, hot red pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella pulchella, bitter black pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micromycete Mortierella gamsii, bitter black pepper, hot red pepper, coriander, caraway seeds and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper, hot red pepper, coriander, caraway seeds and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ bay leaf extract 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micromycete Mortierella nantahalensis, black pepper, hot red pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a special-purpose canning method for fish with tahini sauce provides for the preparation of recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary and cilantro greens on a top, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis, black bitter pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 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 fish fillet is cut, fried in ghee and ground in a spinning top. Prepared onions, lemons and tomatoes are chopped, sautéed in ghee and chopped in a spinning top. The prepared herbs of thyme, rosemary and cilantro are subjected to freezing, preferably slow, and crushed in a spinning top. The prepared garlic is mashed. The listed components are mixed with fish broth, tahini paste, lemon juice, table salt, sweet red pepper and CO ₂ extracts of one of the biomass, black pepper, red hot pepper, coriander, caraway seeds and bay leaf provided 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 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 given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 1.8 · 10 ⁵ and for the control product 1.5 · 10 ^5, respectively.

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

Claims (41)

1. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and cilantro, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ micro-biomass extracts izeta Pythium catenulatum, bitter black pepper, hot red pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 2. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and cilantro, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and micro ₂ micro biomass extracts Mycete Pythium coloratum, bitter black pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 3. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and cilantro, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and micro ₂ micro biomass extracts Mycete Pythium gracile, black bitter pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 4. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and cilantro, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ micro-biomass extracts izeta Pythium irregulare, bitter black pepper, hot red pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 5. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and cilantro, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ micro-biomass extracts izeta Pythium ultimum, bitter black pepper, hot red pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 6. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and cilantro, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and micro ₂ micro biomass extracts Mycete Pythium insidiosum, bitter black pepper, hot red pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and cilantro, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ micro-biomass extracts izeta Saprolegnia parasitica, bitter black pepper, hot red pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 8. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and cilantro, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and micro ₂ micro biomass extracts Mitzeta Mortierella alpina, black bitter pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 9. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and cilantro, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ micro-biomass extracts izeta Mortierella elongata, black bitter pepper, hot red pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 10. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass md mycetomas Mortierella bainieri, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 11. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass md mycetomas Mortierella exigua, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 12. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass md mycetomas Mortierella minutissima, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 13. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micro itseta Mortierella verticillata, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 14. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micro itseta Mortierella hygrophila, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 15. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass md mycetomas Mortierella polycephala, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 16. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micro itseta Mortierella globalpina, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 17. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass md mycetomas Mortierella indohii, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 18. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, straining in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micro itseta Mortierella sepedonioides, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 19. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micro itseta Mortierella lignicola, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 20. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in melted butter and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass md mycetomas Mortierella humilis, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 21. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micro itseta Mortierella alliaceae, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 22. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass md mycetomas Mortierella strangulata, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 23. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micro itseta Mortierella pusilla, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 24. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micro itseta Mortierella gracilis, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 25. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in melted butter and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micro itseta Mortierella globulifera, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 26. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in melted butter and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass md mycetomas Mortierella jenkinii, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 27. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, straining in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micro itseta Mortierella dichotoma, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 28. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, straining in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass md mycetomas Mortierella sclerotiella, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 29. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micro itseta Mortierella zychae, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 30. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in melted butter and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass md mycetomas Mortierella marburgensis, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 31. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in melted butter and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micro itseta Mortierella beljakovae, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 32. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in melted butter and chopping onion, lemons and tomatoes on top, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass md mycetomas Mortierella sarnyensis, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 33. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in melted butter and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micro itseta Mortierella nigrescens, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 34. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in melted butter and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass md mycetomas Mortierella gemmifera, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 35. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micro itseta Mortierella reticulata, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in melted butter and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass md mycetomas Mortierella parvispora, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 37. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, straining in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micro itseta Mortierella pulchella, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 38. A method of producing canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in melted butter and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micro itseta Mortierella gamsii, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 39. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in melted butter and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micro itseta Mortierella spinosa, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 40. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in melted butter and chopping onion, lemons and tomatoes, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micro itseta Mortierella nantahalensis, black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization. 41. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping fish fillet on top, chopping, sautéing in melted butter and chopping onion, lemons and tomatoes on top, freezing and chopping thyme greens on top , rosemary and coriander garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extracts of biomass micro itseta Mortierella spinosa var. sterilis, black bitter pepper, red hot pepper, coriander, caraway seeds and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen green cilantro 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.015 CO ₂ extract of red hot pepper 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000 sealing and sterilization.