RU2325093C1 - Production method of preserves "pike" purpose made (variants) - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: one prepares the receipt components, cuts, blanches and shreds of the onion, parsley roots, cucumbers and radish, freezes and shreds of green onion and dill greens, boiled quass, shredded pike perch frames. The listed components are mixed with sour cream, fish broth, salt and CO₂-extracts of black pepper and laurel leaf. The received mixture is packed in aluminum tubes, sealed and sterilized.

EFFECT: improved digestibility.

41 cl

Description

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

A known method of preparing a culinary dish "Schuchina", involving cooking fish food waste with the addition of onions, parsley root and spices to produce broth, stewing and cooling pike perch fillet, chopping cucumbers, green onions and dill, rubbing radishes, mixing the listed components with kvass and dressing with sour cream to get the finished dish (Sungurova EE Pier for the whole world. - M.: Physical education and sports, 1994, p. 290).

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 food “Schuchin” provides for the preparation of recipe components, cutting, blanching and chopping onions, parsley root, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, grinding at gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black bitter pepper and whether laurel one packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding perch fillet on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass of micromycete Pythium coloratum, black pepper and laurel one hundred, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding perch fillet on a top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium gracile, bitter black pepper and laurel fox that, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and bay l hundred, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium ultimum, black pepper and laurel fox that, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and bay l hundred, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding perch fillet on a top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and bay l hundred, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and laurel ISTA, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and laurel ISTA, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and bay l hundred, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and laurel about a sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding perch fillet on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and laurel l ista, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 Mortierella indohii CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and laurel a sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding perch fillet on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding perch fillet on a top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and laurel l ista, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and laurel l ista, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and laurel ISTA, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and lavrovog sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and laurel ISTA, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and laurel about a sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and bay l hundred, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding perch fillet on a top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and laurel about a sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding perch fillet on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding perch fillet on a top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and laurel sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and bay l hundred, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding perch fillet on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and laurel l ista, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding for gyroscope fillet perch, mixing these components with sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and laurel a sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 food method Schuchin provides for the preparation of recipe components, cutting, blanching and chopping onion, parsley root, cucumbers and radish, freezing and chopping green onions and dill, boiling kvass , grinding pike perch fillet on top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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 onions, parsley root, cucumbers and radishes are cut, blanched and chopped in a spinning top. Prepared green onions and dill greens are subjected to freezing, preferably quick, and chopped in a spinning top. Kvass is boiled until foaming stops. Prepared pike perch fillet is ground on a top. The listed components are mixed with sour cream, fish broth, sodium chloride and CO ₂ extracts of one of the biomass, black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except 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, 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 preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium catenulatum, bitter black pepper and bay leaf, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 2. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet on top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass of micromycete Pythium coloratum, bitter black pepper and bay leaf, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 3. A method of preparing canned food for special purposes, which includes preparing recipe ingredients, cutting, blanching and chopping onion, parsley, cucumber and radish, freezing and chopping green onion and dill, boiling kvass, chopping pike perch on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of the biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the resulting mixture in aluminum th tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 4. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet on top, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture in alumina stems tubes at the following flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 5. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet on top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of the biomass of Pythium ultimum micromycete, bitter black pepper and bay leaf, packing the resulting mixture in aluminum e tubes at the following component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 6. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet on top, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture in alumina stems tubes at the following flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 7. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet on top, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resultant mixture in alum ievye tubes at the following flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 8. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion, parsley, cucumber and radish, freezing and chopping green onion and dill, boiling kvass, chopping pike perch on a top, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum s flow tubes with the following components, pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 9. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture in alumina stems tubes at the following flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 10. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet on top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in alumin Iev tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 11. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet on top, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 12. A method of preparing canned food for special purposes, which includes preparing recipe ingredients, cutting, blanching and chopping onion, parsley, cucumber and radish, freezing and chopping green onion and dill, boiling kvass, chopping pike perch on a top, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resultant mixture in alum and Magnesium tubes at the following flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 13. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet on top, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum niyevye tubes at the following consumption of components, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 14. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion, parsley, cucumber and radish, freezing and chopping green onion and dill, boiling kvass, chopping pike perch on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum niyevye tubes at the following consumption of components, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 15. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resultant mixture in alum ievye tubes at the following flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 16. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum niyevye tubes at the following consumption of components, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 17. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 18. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet on top, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into alu inievye tubes at the following flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 19. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 20. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion, parsley, cucumber and radish, freezing and chopping green onion and dill, boiling kvass, chopping pike perch on a top, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 21. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 22. A method of preparing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion, parsley, cucumber and radish, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resultant mixture in alum ievye tubes at the following flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 23. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 24. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion, parsley, cucumber and radish, freezing and chopping green onion and dill, boiling kvass, chopping pike perch on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in alumin Iev tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 25. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resultant mixture in alum ievye tubes at the following flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 26. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onion, parsley, cucumber and radish, freezing and chopping green onion and dill, boiling kvass, chopping pike perch on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum Iev tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 27. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resultant mixture in alum ievye tubes at the following flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 28. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum initial tubes at the following component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 29. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 30. A method of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum initial tubes at the following component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 31. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish stock, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum Iev tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 32. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum Iev tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 33. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum Iev tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 34. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 35. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in alumin Iev tubes at the next component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 36. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onion, parsley, cucumber and radish, freezing and chopping green onion and dill, boiling kvass, chopping pike perch on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum niyevye tubes at the following consumption of components, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 37. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 38. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum vy tubes at the following consumption of components, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 39. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onion, parsley, cucumbers and radishes, freezing and chopping green onions and dill, boiling kvass, chopping pike perch on a top, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture in alumina stems tubes at the following flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 40. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed ingredients sour cream, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into alu inievye tubes at the following flow components pbw .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization. 41. A method of preparing canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onions, parsley, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, chopping pike perch fillet, mixing the listed components with sour cream, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization.