RU2332875C1 - Method of production of preserved food "duck in sauce" of special purpose (versions) - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: preserved food is cooked by onions part cutting, browning in melted butter and grinding in mincer, cutting, blanching and mincer grinding of tomatoes and remaining part of onions, garlic and carrots blanching and grinding in mincer, freezing and mincer grinding of lettuce, Paraguay tea and basil, mincer grinding of duck meat, mixing of specified components with bone broth, table salt, citric acid and CO₂-extracts of biomass of preset type of micromycete, black bitter pepper and bay leaf, packing of prepared mixture into 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 meat and vegetables for space nutrition.

A known method of producing a culinary dish "Duck with sauce", which includes preparing the recipe components, cutting onions, tomatoes and carrots, rubbing part of the garlic, sautéing part of the onion in vegetable oil, pouring duck with drinking water, adding raw part of the onion, non-mashed to it parts of garlic, mate, basil, bay leaf and black pepper, cooking for 1.5 hours, separating the duck, removing bones from it and cutting, filtering the broth, mixing the sautéed portion decree, mashed part of garlic, carrots, broth, vinegar and salt and cooking for several minutes to get the sauce, laying ducklings on lettuce leaves, pouring the sauce and decorating with tomatoes to get the finished dish (Kotok V.A. Mexican cuisine. - Chelyabinsk : Arkaim, 2003, p. 253).

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

This result is achieved by the fact that the special-purpose canned duck production method uses recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on a top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone bone onom, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization,

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization,

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization,

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching, and chopping the tomato and the remaining onions. , blanching and chopping garlic and carrots on a top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone bone Mortierella sclerotiella micromycete, bitter black pepper and bay leaf micromycete biomass extracts, lemon salt, citric acid and citric acid and CO ₂ -extracts, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion part of the onion, cutting, blanching and chopping the tomato and the remaining part of onion, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion part of the onion, cutting, blanching and chopping the tomato and the remaining part of onion, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose duck-to-sauce production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts, cutting, blanching and chopping tomatoes and the remaining onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on the top, chopping ducklings on the top, mixing the above components with bone bone onom, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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. Approximately 1/3 of the prescription amount of onions is chopped, sautéed in melted butter and chopped in a spinning top. Prepared tomatoes and the remainder of onions are cut, blanched and chopped in a spinning top. Prepared garlic and carrots are blanched and ground in a spinning top. Prepared lettuce, mate and basil greens are cut and subjected to freezing, preferably slow, and ground in a spinning top. The prepared ducklings are ground in a spinning top. The listed components are mixed with bone broth, sodium chloride, citric acid and CO ₂ extracts from one of the biomass, black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

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

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the methods provided, 12 · 10 ⁴ and for the control product 6,7 · 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 the recipe components, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and grinding gyroscope on lettuce, mate and green basil, grinding at gyroscope duck, mixing these components with the bone broth, sodium sopyu, citric acid and CO ₂ -e straktami biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0,026 CO ₂ extract leafs 0.002 bone broth 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 the recipe components, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and grinding gyroscope on lettuce, mate and green basil, grinding at gyroscope duck, mixing these components with the bone broth, table salt, citric acid and CO ₂ -e straktami biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0,026 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and grinding gyroscope on lettuce, mate and green basil, grinding at gyroscope duck, mixing these components with the bone broth, table salt, citric acid and CO ₂ - kstraktami biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, sautéing in melted butter and chopping onion parts of onion, cutting, blanching and chopping on top of tomatoes and the remaining onions, blanching and chopping garlic and carrots on top, freezing and grinding gyroscope on lettuce, mate and green basil, grinding at gyroscope duck, mixing these components with the bone broth, table salt, citric acid and CO ₂ -e straktami biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, cutting, sautéing in melted butter and chopping onion parts of onions, chopping, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and grinding gyroscope on lettuce, mate and green basil, grinding at gyroscope duck, mixing these components with the bone broth, table salt, citric acid and CO ₂ -e straktami biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and grinding gyroscope on lettuce, mate and green basil, grinding at gyroscope duck, mixing these components with the bone broth, table salt, citric acid and CO ₂ -e straktami biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and grinding gyroscope on lettuce, mate and green basil, grinding at gyroscope duck, mixing these components with the bone broth, table salt, citric acid and CO ₂ -e straktami biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and grinding gyroscope on lettuce, mate and green basil, grinding at gyroscope duck, mixing these components with the bone broth, table salt, citric acid and CO ₂ -e straktami biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and grinding gyroscope on lettuce, mate and green basil, grinding at gyroscope duck, mixing these components with the bone broth, table salt, citric acid and CO ₂ -e straktami biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping on top of tomatoes and the remaining part of onions, blanching and chopping on top of garlic and carrots, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass of micromycete Mortierella bainieri biomass, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping on top of tomatoes and the remaining part of onions, blanching and chopping on top of garlic and carrots, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass mixtures of micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ bay leaf extract 0.002 bone broth 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 the recipe components, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass of micromycete Mortierella minutissima biomass, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping on top of tomatoes and the remaining onions, blanching and chopping garlic and carrots on top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass mixtures of micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass of micromycete Mortierella hygrophila biomass, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ - extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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 the recipe components, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass of micromycete Mortierella globalpina biomass, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass of micromycete Mortierella indohii biomass, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e with biomass micromycete extracts Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass of micromycete Mortierella lignicola biomass, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, sautéing in melted butter and chopping onion parts of onion, cutting, blanching and chopping tomatoes and the remaining part of onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ - extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass of micromycete Mortierella alliaceae biomass, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass of micromycete Mortierella strangulata biomass, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts of onion, cutting, blanching and chopping tomatoes and the remaining part of onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass mixtures of micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ bay leaf extract 0.002 bone broth 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, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass of micromycete Mortierella gracilis biomass, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping on top of tomatoes and the remaining parts of onions, blanching and chopping on top of garlic and carrots, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass micromycete mixtures of Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping on top of tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass micromycete mixtures Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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 the recipe components, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on a top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass of micromycete Mortierella dichotoma biomass, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping on top of tomatoes and the remaining onions, blanching and chopping garlic and carrots on top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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 recipes, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping on top of tomatoes and the remaining parts of onions, blanching and chopping on top of garlic and carrots, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ - extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping on top of tomatoes and the remaining parts of onions, blanching and chopping on top of garlic and carrots, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass micromycete extracts Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass mixtures of micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping tomatoes and the remaining parts of onions, blanching and chopping garlic and carrots on the top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass of micromycete Mortierella sarnyensis biomass, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping on top of tomatoes and the remaining onions, blanching and chopping garlic and carrots on a top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass of micromycete Mortierella nigrescens biomass, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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 recipes, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping on top of tomatoes and the remaining part of onions, blanching and chopping on top of garlic and carrots, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass micromycete mixtures Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0,026 CO ₂ extract leafs 0.002 bone broth 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, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping on top of tomatoes and the remaining onions, blanching and chopping garlic and carrots on top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass of micromycete Mortierella reticulata biomass, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0,026 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping on top of tomatoes and the remaining onions, blanching and chopping garlic and carrots on top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass of micromycete Mortierella parvispora biomass, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping on top of tomatoes and the remaining onions, blanching and chopping garlic and carrots on top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass of micromycete Mortierella pulchella biomass, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth 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 recipes, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping on top of tomatoes and the remaining onions, blanching and chopping on top of garlic and carrots, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass of micromycete Mortierella gamsii biomass, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping on top of tomatoes and the remaining onions, blanching and chopping garlic and carrots on top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass of micromycete Mortierella spinosa biomass, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0,026 CO ₂ extract leafs 0.002 bone broth 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 recipes, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping on top of tomatoes and the remaining onions, blanching and chopping on top of garlic and carrots, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e by biomass of micromycete Mortierella nantahalensis biomass, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ bay leaf extract 0.002 bone broth 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 recipes, cutting, sautéing in melted butter and chopping onion parts of onions, cutting, blanching and chopping on top of tomatoes and the remaining onions, blanching and chopping garlic and carrots on top, freezing and chopping lettuce, mate and green basil on a top, chopping ducklings on a top, mixing the above components with bone broth, sodium chloride, citric acid and CO ₂ -e micromycete biomass strata of Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: duck 666.67 melted butter 13.33 onion 124.8-126.4 garlic 17.07-18 tomatoes 100.09 carrot 130-131.67 lettuce 195.56 mate 2.78 basil greens 8.33 salt 11.6 lemon acid 0.69 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0,026 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization.