RU2330519C1 - Method of preparation of preserved food "salmon temptation" of special purpose (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: onions, ginger and lemons are cut, blanched and ground in mincer. Green onions, parsley and chicory are frozen and ground in mincer, skin-free salmon fillet is ground in mincer. Specified components are mixed with sour cream, melted butter, drinking water, table salt and CO₂-extracts of biomass of preset type of micromycete, black bitter pepper and pyrolysis timber. Prepared mixture is packed into aluminium tubes, sealed and sterilised. This expands assortment of technical facilities and dishes arsenal that are used for preparation of new preserved food, which allows to increase assimilability from 1·10⁵ to 1.3·10⁵ compared to available culinary dish.

EFFECT: preparation of preserved food with high assimilability.

41 cl

Description

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

A known method of producing a culinary dish "Temptation of salmon", which includes cutting ginger, lemons and onions, mixing them with chicory leaves, salt and black pepper, pouring with drinking water, bringing to a boil and cooling to obtain a decoction, chopping smoked salmon, cutting onions and green onions and parsley and mixing the listed components with sour cream, vegetable oil, broth, salt and bitter black pepper to obtain seasoning, cutting smoked salmon into slices, x laying on parchment, laying out some of the seasoning on it, twisting it in the form of a roll, holding it in the refrigerator for 3 hours and laying on the rest of the seasoning to get the finished dish (Kotok V.A. Brazilian cuisine. - Chelyabinsk: Ural LTD, 2002, p. 99-100).

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 temptation method for the production of canned food includes the preparation of recipe components, cutting, blanching and chopping onions, ginger and lemons on top, freezing and chopping green onions and parsley and chicory greens, grinding on top obesshkurennogo salmon fillets, mixing these components with sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, of black pepper kogo and pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping the top of the skinless salmon fillet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper wood and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping a top of a skinless salmon filet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile, black mountain pepper wood and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping obesshkurennogo gyroscope salmon fillets, mixing these components with sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper g rkogo and pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11.2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping the top of the skinless salmon filet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium ultimum, black mountain pepper wood and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping obesshkurennogo gyroscope salmon fillets, mixing these components with sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper g rkogo and pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping the top of the skinless salmon fillet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper bitter and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping obesshkurennogo gyroscope salmon fillets, mixing these components with sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper g rkogo and pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping obesshkurennogo gyroscope salmon fillets, mixing these components with sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper orkogo and pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping obesshkurennogo gyroscope salmon fillets, mixing these components with sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper orkogo and pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping obesshkurennogo gyroscope salmon fillets, mixing these components with sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper g rkogo and pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11.2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping obesshkurennogo gyroscope salmon fillets, mixing these components with sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, pepper chernog Bitter and the pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping the top of the skinless salmon filet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper about bitter and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping the top of the skinless salmon fillet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper bitter and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping obesshkurennogo gyroscope salmon fillets, mixing these components with sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, pepper chernog Bitter and the pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping the top of the skinless salmon fillet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper bitter and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping the top of the skinless salmon fillet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper ork and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping obesshkurennogo gyroscope salmon fillets, mixing these components with sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and pyrolysis of bitter wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping a top of a skinless salmon filet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper bitter and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping a top of a skinless salmon filet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper ork and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping the top of the skinless salmon fillet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper bitter and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping obesshkurennogo gyroscope salmon fillets, mixing these components with sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, pepper chernog Bitter and the pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping the top of the skinless salmon fillet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper ork and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping obesshkurennogo gyroscope salmon fillets, mixing these components with sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper orkogo and pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping obesshkurennogo gyroscope salmon fillets, mixing these components with sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, pepper chernog Bitter and the pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping obesshkurennogo gyroscope salmon fillets, mixing these components with sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper orkogo and pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping the top of the skinless salmon fillet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper bitter and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping a top of a skinless salmon filet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper about bitter and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping obesshkurennogo gyroscope salmon fillets, mixing these components with sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper g rkogo and pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping grilled salmon fillet top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper about bitter and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping a top of a skinless salmon filet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper bitter and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping the top of the skinless salmon fillet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper bitter and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping the top of the skinless salmon fillet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper bitter and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping a top of a skinless salmon filet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper bitter and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping the top of the skinless salmon fillet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper bitter and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping the top of the skinless salmon fillet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper bitter and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping the top of the skinless salmon fillet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper bitter and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping obesshkurennogo gyroscope salmon fillets, mixing these components with sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper g rkogo and pyrolysis of wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping the top of the skinless salmon fillet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper ork and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11.2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping obesshkurennogo gyroscope salmon fillets, mixing these components with sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and pyrolysis of bitter wood, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Temptation of Salmon production method for preserves involves preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory greens, chopping the top of the skinless salmon fillet, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, bitter black pepper and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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, ginger and lemons are chopped, blanched and chopped in a spinning top. Prepared green onions and parsley and chicory greens are subjected to freezing, preferably slow, and chopped in a spinning top. Prepared skinned salmon fillet is ground in a spinning top. The listed components are mixed with sour cream, ghee, drinking water, sodium chloride and CO ₂ extracts of one of the biomass, black pepper and pyrolysis wood 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 drinking water 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, 1.3 · 10 ⁵ and for the control product 1 · 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 for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium catenulatum, bitter black pepper and pyrolysis wood, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet skinless on a spinning top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium coloratum, bitter black pepper and pyrolysis wood, packaging obtained eat in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 the preparation of recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet skinless on a spinning top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium gracile, bitter black pepper and pyrolysis wood, packing the mixture obtained si in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and pyrolysis of wood packing obtained from esi in aluminum tubes at a flow rate following components, pbw .: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons on a top, freezing and chopping green onions and parsley and chicory on a top, chopping salmon fillet cut on top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of Pythium ultimum micromycete biomass biomass, bitter black pepper and pyrolysis wood, packing of the mixture obtained si in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and pyrolysis of wood packing obtained from esi in aluminum tubes at a flow rate following components, pbw .: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, bitter black pepper and pyrolysis wood, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut on top, mixing the listed components sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and pyrolysis of wood packing obtained from esi in aluminum tubes at a flow rate following components, pbw .: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and pyrolysis of wood packing obtained impurity in aluminum tubes at a flow rate following components, pbw .: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, bitter black pepper and pyrolysis wood, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella exigua, bitter black pepper and pyrolysis wood, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt ID CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, bitter black pepper and pyrolysis wood, packaging obtained th mixture in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and pyrolysis of wood packing Preparation th mixture in aluminum tubes at a flow rate following components, pbw .: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and pyrolysis of wood packing Preparation mixture into aluminum tubes with the following flow components pbw .: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet skinless on a spinning top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, bitter black pepper and pyrolysis wood, packaging obtained th mixture in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and pyrolysis of wood packing Preparation mixture into aluminum tubes with the following flow components pbw .: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet skinless on a spinning top, mixing the listed components sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and pyrolysis of wood packing obtained impurity in aluminum tubes at a flow rate following components, pbw .: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut on top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, bitter pepper and pyrolysis wood, packaging obtained oh mixture in aluminum tubes at the following flow rate of components, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut on top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, bitter pepper and pyrolysis wood, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and pyrolysis of wood packing obtained impurity in aluminum tubes at a flow rate following components, pbw .: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, bitter black pepper and pyrolysis wood, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, bitter black pepper and pyrolysis wood, packaging obtained th mixture in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and pyrolysis of wood packing obtained impurity in aluminum tubes at a flow rate following components, pbw .: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut on top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gracilis, bitter black pepper and pyrolysis wood, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut on the top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and pyrolysis wood, packaging obtained th mixture in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella jenkinii, bitter pepper and pyrolysis wood, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, bitter black pepper and pyrolysis wood, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut on the top, mixing the listed components sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and pyrolysis of wood packing Preparation th mixture in aluminum tubes at a flow rate following components, pbw .: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onion, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae, bitter black pepper and pyrolysis wood, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and pyrolysis of wood packing Preparation th mixture in aluminum tubes at a flow rate following components, pbw .: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut on top, mixing the listed components sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and pyrolysis of wood packing Preparation mixture into aluminum tubes with the following flow components pbw .: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut on the top, mixing the listed components sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and pyrolysis of wood packing Preparation mixture into aluminum tubes with the following flow components pbw .: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt P, 2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper extract 0.015 SOG-extract of pyrolysis wood 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and pyrolysis of wood packing Preparation mixture into aluminum tubes with the following flow components pbw .: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut on top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, bitter pepper and pyrolysis wood, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and pyrolysis of wood packing Preparation mixture into aluminum tubes with the following flow components pbw .: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 the recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and pyrolysis of wood packing Preparation mixture into aluminum tubes with the following flow components pbw .: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella pulchella, bitter black pepper and pyrolysis wood, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii, bitter pepper and pyrolysis wood, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components sour cream, ghee, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and pyrolysis of wood packing obtained impurity in aluminum tubes at a flow rate following components, pbw .: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella nantahalensis, bitter black pepper and pyrolysis wood, packaging obtained oh mixture in aluminum tubes at the following flow rate of components, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut on top, mixing the listed components with sour cream, ghee, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis, bitter black pepper and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000, sealing and sterilization.