RU2330551C1 - Method of production of preserved food "okroshka with scallops" of special purpose (versions) - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: method of preserved food production includes boiling and mincer crushing of hen's eggs, cutting, blanching and mincer crushing of potatoes and cucumbers, freezing of fresh green peas and dill, scallop meat crushing in mincer, boiling of kvass, mixing of specified components with sour cream, sugar, table salt and CO₂-extract of biomass of preset type of micromycete, mustard, packing of prepared mixture in aluminium tubes, sealing and sterilisation.

EFFECT: preserved food for space meals has higher assimilability compared to similar culinary dish.

41 cl

Description

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

A known method of producing a culinary dish "Okroshka with scallop", which includes cutting, stewing and cooling potatoes, cooking, peeling and dividing into eggs and yolks chicken eggs, cooking, cooling and cutting meat of scallop, cutting cucumbers, dill and egg whites, grinding egg yolks with sour cream, table mustard, sugar and table salt and mixing the listed components with canned green peas and kvass to obtain the finished dish (Usov V.V. Fish on your table. - M.: Food industry awn, 1979, p.258).

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 Okroshka with scallop canned food production method involves preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping potatoes and cucumbers on the top, freezing and chopping fresh grain on the top green peas and dill, cutting, grinding at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts biome sy mikromitcetami Pythium catenulatum and mustard, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Pythium coloratum and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Pythium gracile and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Pythium irregulare and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Pythium ultimum and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Pythium insidiosum and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Saprolegnia parasitica and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella alpina and mustard, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella elongata and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella bainieri and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella exigua and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella minutissima and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella verticillata and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella hygrophila and mustard, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella polycephala and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella globalpina and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella indonii and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella sepedonioides and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella lignicola and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella humilis and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella alliaceae and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella strangulata and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella pusilla and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella gracilis and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella globulifera and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella jenkinii and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella dichotoma and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella sclerotiella and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella zychae and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella marburgensis and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella beljakovae and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella sarnyensis and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella nigrescens and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella gemmifera and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella reticulata and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella parvispora and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella pulchella and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella gamsii and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella spinosa and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella nantahalensis and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Okroshka and scallop canned food production method involves preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers on top, freezing and chopping fresh top grains of green peas and dill greens, cutting, grinding scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ biome extracts assy micromycete Mortierella spinosa var. sterilis and mustard, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Mustard CO ₂ Extract 0.009 kvass 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 chicken eggs are boiled, peeled and ground in a spinning top. Prepared potatoes and cucumbers are cut, blanched and chopped in a spinning top. Prepared fresh grain of green peas and dill, cut and subjected to freezing, preferably slow, and crushed in a spinning top. Prepared scallop meat is ground in a spinning top. Kvass is boiled until foaming stops. The listed components are mixed with sour cream, sugar, sodium chloride and CO ₂ -extracts of one of the biomass and mustard prescribed by the variants of the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except kvass is given taking into account the norms of waste and losses of each type of raw material. The potato consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum 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 the biomass of micromycete from the process options 4.9 · 10 ⁴ and for the control product 3.9 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping on the top of a scallop, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium catenulatum and mustard, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, involving the preparation of recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping on the top of a scallop, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium coloratum and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile and mustard, packing the resulting mixture Aluminum tubes at the following flow components pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Mustard CO ₂ Extract 0.009 kvass 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 the preparation of recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and mustard, packing the resulting mixtures Aluminum tubes in the next flow components pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping potatoes and cucumbers on the top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and mustard, packing the resulting mixture Aluminum tubes at the following flow components pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, involving the preparation of recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and mustard, packing the resulting mixtures Aluminum tubes in the next flow components pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, involving the preparation of recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and mustard, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Mustard CO ₂ Extract 0.009 kvass 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and mustard, packing the resulting mixtures Aluminum tubes in the next flow components pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping potatoes and cucumbers on the top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and mustard, packing obtained CME and aluminum tubes with the following flow components pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Mustard CO ₂ Extract 0.009 kvass 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, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping potatoes and cucumbers on the top, freezing and chopping fresh green peas and dill greens on the top, cutting, chopping on a scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri and mustard, packing the resulting mixture si in aluminum tubes at the following component consumption, parts by weight: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Mustard CO ₂ Extract 0.009 kvass 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 the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping potatoes and cucumbers on the top, freezing and chopping fresh green peas and dill greens, cutting, chopping on a scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua and mustard, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Mustard CO ₂ Extract 0.009 kvass 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, boiling, peeling and chopping chicken eggs in a top, cutting, blanching and chopping potatoes and cucumbers in a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and mustard, with a packing obtained esi in aluminum tubes at a flow rate following components, pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Mustard CO ₂ Extract 0.009 kvass 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, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping potatoes and cucumbers on the top, freezing and chopping fresh green peas and dill greens, cutting, chopping on the top of a scallop, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata and mustard, packing obtained with Mesi in aluminum tubes at the following component consumption, parts by weight: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping potatoes and cucumbers on the top, freezing and chopping fresh green peas and dill greens, cutting, chopping on a scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and mustard, packing obtained eat in aluminum tubes at the following component consumption, parts by weight: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping potatoes and cucumbers on the top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and mustard, with a packing obtained esi in aluminum tubes at a flow rate following components, pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Mustard CO ₂ Extract 0.009 kvass 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 recipes, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping on the top of a scallop, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina and mustard, packing obtained eat in aluminum tubes at the following component consumption, parts by weight: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and mustard, packing obtained CME and aluminum tubes with the following flow components pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping potatoes and cucumbers on the top, freezing and chopping fresh green peas and dill greens on the top, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and mustard, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and mustard, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Mustard CO ₂ Extract 0.009 kvass 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 recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and mustard, packing obtained CME and aluminum tubes with the following flow components pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, involving the preparation of recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and mustard, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Mustard CO ₂ Extract 0.009 kvass 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 recipes, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and mustard, with a packing obtained esi in aluminum tubes at a flow rate following components, pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Mustard CO ₂ Extract 0.009 kvass 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 recipes, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and mustard, packing obtained CME and aluminum tubes with the following flow components pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping potatoes and cucumbers on the top, freezing and chopping fresh green peas and dill greens, cutting, chopping on a scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis and mustard, packing the resulting mixture si in aluminum tubes at the following component consumption, parts by weight: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Mustard CO ₂ Extract 0.009 kvass 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 recipes, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and mustard, with a packing obtained esi in aluminum tubes at a flow rate following components, pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Mustard CO ₂ Extract 0.009 kvass 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 the recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping on a scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and mustard, packing the resulting mixture si in aluminum tubes at the following component consumption, parts by weight: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Mustard CO ₂ Extract 0.009 kvass 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and mustard, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Mustard CO ₂ Extract 0.009 kvass 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping on the top of a scallop, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella sclerotiella and mustard, packing obtained with Mesi in aluminum tubes at the following component consumption, parts by weight: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping on a scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae and mustard, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Mustard CO ₂ Extract 0.009 kvass 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping on a scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and mustard, packing obtained with Mesi in aluminum tubes at the following component consumption, parts by weight: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Mustard CO ₂ Extract 0.009 kvass 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping on a scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and mustard, packing obtained eat in aluminum tubes at the following component consumption, parts by weight: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Mustard CO ₂ Extract 0.009 kvass 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, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping potatoes and cucumbers on the top, freezing and chopping fresh green peas and dill greens on the top, cutting, chopping on a scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and mustard, packing obtained eat in aluminum tubes at the following component consumption, parts by weight: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping on a scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and mustard, packing obtained eat in aluminum tubes at the following component consumption, parts by weight: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and mustard, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Mustard CO ₂ Extract 0.009 kvass 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 the recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping on the top of a scallop, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and mustard, packing obtained eat in aluminum tubes at the following component consumption, parts by weight: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Mustard CO ₂ Extract 0.009 kvass 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping on the top of a scallop, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora and mustard, packing obtained eat in aluminum tubes at the following component consumption, parts by weight: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Mustard CO ₂ Extract 0.009 kvass 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and mustard, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on the top, cutting, blanching and chopping potatoes and cucumbers on the top, freezing and chopping fresh green peas and dill greens on the top, cutting, chopping on a scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and mustard, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Mustard CO ₂ Extract 0.009 kvass 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 recipes, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and mustard, packing obtained CME and aluminum tubes with the following flow components pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Mustard CO ₂ Extract 0.009 kvass 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, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping at gyroscope scallop, boiling kvass, mixing the listed ingredients sour cream, sugar, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and mustard, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, blanching and chopping potatoes and cucumbers on a spinning top, freezing and chopping fresh green peas and dill greens, cutting, chopping scallop top, boiling kvass, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and mustard, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop 465.91 chicken eggs 56.2 potatoes 186.86-197.08 cucumbers 59.67 green pea 39.78 dill greens 25 sour cream 21.9 sugar 3.65 salt 8 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Mustard CO ₂ Extract 0.009 kvass before the release of the target product 1000, sealing and sterilization.