RU2321307C1 - Method for manufacturing canned food "fish soup with beet leaves" of special indication (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing canned first-course dishes for cosmic nutrition due to freezing and reducing beet and carrot leaves, green onions, dill and parsley greens upon a chopper. Potatoes should be cut, blanched and reduced upon a chopper; fish fillet should be reduced upon a chopper; garlic should be grated followed by mixing the above-mentioned components with sour cream, fish broth, common salt and a CO₂-extract of Pythium catenulatum or Mortierella micromycete biomass. The mixture obtained should be packed into aluminum tubes at a certain ratio of the components taken. The innovation enables to manufacture new canned food for cosmic nutrition being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

41 cl

Description

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

A known method of producing a culinary dish "Fish Soup with Beetroot Leaves", involving the preparation of recipe components, cutting fish, potatoes, beet and carrot tops, green onions and parsley, sautéing beet and carrot tops, green onions and parsley in vegetable oil, adding potatoes, pouring boiling water, bringing to a boil, adding fish, cooking until cooked, adding salt and dressing with sour cream and garlic to get the finished dish (Poskrebysheva G.I. Rybnaya uhnya -. M .: Olma-Press, 2001, p.19).

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 special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping the potato top, grinding at gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, Filling the obtained mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of the biomass of micromycete Pythium coloratum, facets to the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Pythium gracile, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, Faso ku resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extract of biomass micromycete Pythium ultimum, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, Faso ku resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, F RDCCH resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, Faso ku resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, equ Patent Application resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, equ Patent Application resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, Faso ku resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extract of biomass micromycete Mortierella minutissima, fa scoop of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top . gyroscope for grinding fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, p scoop resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, F RDCCH resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella polycephala, fa scoop of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, F RDCCH resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella indohii, faso the taste of the mixture in aluminum tubes at the following consumption of components, parts by weight:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, f Asovka of the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , chopping fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella lignicola, fas A sample of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella humilis, faso the taste of the mixture in aluminum tubes at the following consumption of components, parts by weight:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alliaceae, fas A sample of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella strangulata, fa scoop of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pusilla, faso the taste of the mixture in aluminum tubes at the following consumption of components, parts by weight:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, equ Patent Application resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globulifera, fa scoop of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, equ Patent Application resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella dichotoma, fas A sample of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, f scoop resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, Faso ku resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, f scoop resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, F RDCCH resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, F RDCCH resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, F RDCCH resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gemmifera, fas A sample of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, F RDCCH resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, F RDCCH resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pulchella, fas A sample of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding for gyroscope fish fillets, garlic wiping, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, Faso ku resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella spinosa, faso the taste of the mixture in aluminum tubes at the following consumption of components, parts by weight:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, f Asovka of the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish soup with beetroot leaves production method involves preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, cutting, blanching and chopping the potato top , grinding fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 fish stock before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared beet and carrot tops, green onions and parsley and dill, are subjected to freezing, preferably slow, and chopped in a spinning top. Prepared potatoes are cut, blanched in and chopped on top. Prepared fish fillet is ground in a spinning top. The prepared garlic is mashed. The listed components are mixed with sour cream, fish stock, sodium chloride and a CO ₂ extract of one of the biomass provided for by the embodiments of the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 6.8 · 10 ⁴ and for the control product 5.3 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, involving the preparation of prescription components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets in tops, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, packing the resulting mixture into aluminum tubes with the following flow cOMPONENT ntov, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 32-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, packing the resulting mixture into aluminum tubes with the following component flow in, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top. rubbing garlic, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extract of the biomass of micromycete Pythium irregulare, packing the mixture into aluminum tubes at the following component consumption, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, packing the resulting mixture into aluminum tubes with the following component flow in, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extract of the biomass of micromycete Pythium insidiosum, packing the resulting mixture in aluminum tubes at the following consumption of components product, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Saprolegnia parasitica, packing the resulting mixture in aluminum tubes at the next flow rate Nentov, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 8. A method of manufacturing canned food for special purposes, involving the preparation of prescription components. freezing and chopping beetroot and carrot tops, green onions and parsley and dill greens, cutting, blanching and chopping potato tops, chopping fish fillet tops, rubbing garlic, mixing these ingredients with sour cream, fish broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alpina, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes at the next flow rate ntov, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 10. Method for the production of canned food for special purposes,
providing for the preparation of recipe components, freezing and chopping beet and carrot tops, green onions and parsley and dill on a top, cutting, blanching and chopping a top of potatoes, chopping a fish fillet on a top, rubbing garlic, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum tubes at the next flow onents, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, packing the resulting mixture into aluminum tubes with the following flow comp nents, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, packing the resulting mixture into aluminum tubes with the following flow comp nents, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillet on top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes at the next flow Nentov, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillet on top, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii packing the resulting mixture into aluminum tubes with the following flow cOMPONENT ntov, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes at the next flow onents, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella lignicola, packing the resulting mixture in aluminum tubes at the following consumption of components entov, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes at the next flow rate ntov, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extract of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum tubes at the following consumption of components entov, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing of the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella strangulata, packing the resulting mixture in aluminum tubes at the next flow rate Nentov, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes at the following consumption of components entov, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the resulting mixture in aluminum tubes at the next flow rate onents, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillet on top, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, packing the resulting mixture into aluminum tubes with the following flow cOMPONENT ntov, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillet on top, rubbing garlic, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum tubes at the next flow rate Nentov, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 32-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillet on top, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, packing the resulting mixture into aluminum tubes with the following flow comp nents, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillet on top, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, packing the resulting mixture into aluminum tubes with the following flow comp nents, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gemmifera, packing the resulting mixture in aluminum tubes at the next flow rate Nentov, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillet on top, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Fish broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing prescription ingredients, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pulchella, packing the resulting mixture in aluminum tubes at the next flow entov, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3 2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, parts by weight .: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes at the next flow ntov, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes at the following flow rate onents, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 fish stock before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, freezing and chopping beetroot and carrot tops, green onions and parsley and dill, chopping, blanching and chopping potato tops, chopping fish fillets on top, rubbing garlic, mixing the listed components with sour cream, fish stock, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: fish fillet 150 potatoes 64-67.5 beet tops 132 carrot tops fifteen green onions 34.37 parsley 10 dill greens 3.13 garlic 3.2-3.38 sour cream fifteen salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 fish stock before the release of the target product 1000, sealing and sterilization.