RU2334436C1 - Method of special-purpose canned food production "thai poultry soup" (versions) - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: canned food is produced by ginger, onion and chili cutting, blanching and mincing; lemon leaves, coriander and lemon sorghum freezing and mincing and poultry fillet mincing. The said ingredients are mixed up with lemon juice, meat and bone water cook water, ethyl alcohol, sugar and CO₂ biomass extracts of the given type of micro mycete. Produced mixture is packed into aluminium tubes, sealed and sterilised.

EFFECT: improved digestibility as compared to similar 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 "Thai Chicken Soup", which includes preparing the recipe components, chopping and milling greens of lemon sorghum and cilantro root, cutting and milling ginger, cutting chicken fillet, onions, chili and cilantro greens, mixing chili, green cilantro , lemon juice, vodka and sugar, pouring lemon leaves with chicken stock, bringing to a boil, adding ginger, cilantro root and greens of lemon sorghum, cooking for about 3 minutes, adding chicken fillet and onions, cooking with low heat in echenie about 5 minutes, adding to the resulting mixture and mixing to obtain a finished food (soups from around the world -. M .: Mir Books, 2003, p.63).

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 production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a spinning top, freezing and chopping lemon leaves and green cilantro and lemon sorghum on the top , grinding for gyroscope chicken, mixing these components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the listed components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass of micromycete Pythium coloratum, packing of the obtained cm eat in aluminum tubes at the following component consumption, wt.h:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the listed components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass of micromycete Pythium gracile, packing of the obtained mixture si in aluminum tubes at the following component consumption, wt.h:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, grinding at gyroscope chicken, mixing these components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the listed ingredients with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ extract of Pythium ultimum micromycete biomass, packing of the resulting mixture si in aluminum tubes at the following component consumption, wt.h:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, grinding at gyroscope chicken, mixing these components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, packing obtained from esi in aluminum tubes at a flow rate following components in parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the listed components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Saprolegnia parasitica, packing of the obtained mixtures in aluminum tubes at the following component consumption, parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, grinding at gyroscope chicken, mixing these components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, grinding at gyroscope chicken, mixing these components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, grinding at gyroscope chicken, mixing these components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, grinding at gyroscope chicken, mixing these components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, grinding at gyroscope chicken, mixing these components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, packing Preparation mixture into aluminum tubes with the following flow components pbw .:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the listed components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella verticillata, packaging obtained th mixture in aluminum tubes at the following component consumption, parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the listed ingredients with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing of the resulting mixtures in aluminum tubes at the following component consumption, wt.h:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, grinding at gyroscope chicken, mixing these components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, packing Preparation mixture into aluminum tubes with the following flow components pbw .:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the listed ingredients with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella globalpina, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the listed components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella indohii, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, grinding at gyroscope chicken, mixing these components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, packing Preparation th mixture in aluminum tubes at a flow rate following components, pbw .:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the above components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella lignicola, packaging obtained mixtures in aluminum tubes at the following component consumption, wt.h:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the above components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella humilis, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the listed components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella alliaceae, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, grinding at gyroscope chicken, mixing these components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, packing Preparation mixture into aluminum tubes with the following flow components pbw .:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the above components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella pusilla, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, grinding at gyroscope chicken, mixing these components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, grinding at gyroscope chicken, mixing these components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, packing Preparation mixture into aluminum tubes with the following flow components pbw .:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, grinding at gyroscope chicken, mixing these components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, packing obtained impurity in aluminum tubes at a flow rate following components in parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the listed ingredients with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella dichotoma, packing of the resulting mixtures in aluminum tubes at the following component consumption, parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, grinding on top of chicken fillet, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ -extract of biomass micromycete Mortierella sclerotiella, packing obtained th mixture in aluminum tubes at the following component consumption, wt.h:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, grinding at gyroscope chicken, mixing these components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, packing obtained from esi in aluminum tubes at a flow rate following components, pbw .:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the above components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella marburgensis, packaging obtained th mixture in aluminum tubes at the following component consumption, wt.h:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the listed components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing of the resulting mixtures in aluminum tubes at the following component consumption, parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the listed components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella sarnyensis, packing of the resulting mixtures in aluminum tubes at the following component consumption, parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the listed components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing of the resulting mixtures in aluminum tubes at the following component consumption, parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the listed ingredients with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella gemmifera, packing of the resulting mixtures in aluminum tubes at the following component consumption, parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the listed components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella reticulata, packing of the resulting mixtures in aluminum tubes at the following component consumption, parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the above components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella parvispora, packing of the resulting mixtures in aluminum tubes at the following component consumption, parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the listed ingredients with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella pulchella, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, grinding at gyroscope chicken, mixing these components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, packing obtained from esi in aluminum tubes at a flow rate following components in parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the listed ingredients with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella spinosa, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, grinding at gyroscope chicken, mixing these components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, packing Preparation th mixture in aluminum tubes at a flow rate following components in parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 meat and bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Thai Chicken Soup” for special purposes involves preparing the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the above components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 meat and 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. Prepared ginger, onions and chilli are chopped, blanched and chopped in a spinning top. Prepared lemon leaves and greens of cilantro and lemon sorghum are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared chicken is chopped in a spinning top. The listed components are mixed with lemon juice, meat and bone broth, ethyl alcohol, sugar and a CO ₂ extract of one of the biomass prescribed 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 meat and bone broth is given taking into account the norms of waste and losses of each type of raw material. When using ethyl alcohol with a strength that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous alcohol. For components of plant origin, the costs given 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 pilot product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the methods provided for by the method, 6.2 · 10 ⁴ and for the control product 5.2 · 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, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and greens of cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ -extract of biomass of micromycete Pythium catenulatum, packing the resulting mixture in aluminum tubes at the following component consumption s, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 meat and 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, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green leaves of cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass of micromycete Pythium coloratum, packing the resulting mixture in aluminum tubes at the following component consumption in, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 meat and 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, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and cilantro greens and lemon sorghum, chopping chicken fillet on top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ -extract of biomass of micromycete Pythium gracile, packing the resulting mixture in aluminum tubes at the following component consumption wt.h .: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and cilantro greens and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, packing the resulting mixture into aluminum tubes with the following component flow in, parts by weight .: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and green leaves of cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ -extract of biomass of micromycete Pythium ultimum, packing the resulting mixture in aluminum tubes at the following flow rate of components wt.h .: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 meat and 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, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green leaves of cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, packing the resulting mixture into aluminum tubes with the following component flow in, parts by weight .: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 meat and 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, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and green leaves of cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, parts by weight .: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and cilantro herbs and lemon sorghum, chopping chicken fillet on top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ -extract of biomass micromycete Mortierella alpha, packing the resulting mixture in aluminum tubes at the following component consumption in, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and greens of cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, packing the resulting mixture into aluminum tubes with the following components of flow s, parts by weight .: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and cilantro herbs and lemon sorghum on a top, chopping chicken fillet on top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes at the following flow rate product, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and cilantro herbs and lemon sorghum on a top, chopping chicken fillet on top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ -extract of biomass micromycete Mortierella exigua, packing the resulting mixture in aluminum tubes at the following component consumption s, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and cilantro greens and lemon sorghum, chopping chicken fillet on top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, packing the resulting mixture into aluminum tubes with the following flow COMPONENT ntov, parts by weight .: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 002-micromycete biomass extract Mortierella minutissima 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and greens of cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ -extract of biomass micromycete Mortierella verticillata, packing the resulting mixture in aluminum tubes at the following flow rate entov, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 meat and 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, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and greens, cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes at the next flow rate ntov, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 meat and 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, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and green cilantro and lemon sorghum, chopping chicken fillet on top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, packing the resulting mixture into aluminum tubes with the following flow COMPONENT ntov, in parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and cilantro greens and lemon sorghum, chopping chicken fillet on top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ -extract of biomass micromycete Mortierella globalpina, packing the resulting mixture in aluminum tubes at the next flow rate ntov, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and greens, cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, packing the resulting mixture into aluminum tubes with the following components of flow s, parts by weight .: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and greens of cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and green leaves of cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, parts by weight .: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and green leaves of cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, packing the resulting mixture into aluminum tubes with the following components of flow s, parts by weight .: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and greens of cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, in parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and greens of cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, packing the resulting mixture into aluminum tubes with the following flow COMPONENT ntov, parts by weight .: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and cilantro herbs and lemon sorghum on a top, chopping chicken fillet on top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, packing the resulting mixture into aluminum tubes with the following components of flow s, parts by weight .: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and cilantro herbs and lemon sorghum on a top, chopping chicken fillet on top, mixing the listed components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella gracilis, packing the resulting mixture in aluminum tubes at the following flow rate product, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and greens, cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, packing the resulting mixture into aluminum tubes with the following flow COMPONENT ntov, parts by weight .: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and greens, cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ -extract of biomass micromycete Mortierella jenkinii, packing the resulting mixture in aluminum tubes at the following flow rate product, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and greens, cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, parts by weight .: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 meat and 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, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green leaves of cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella sclerotiella, packing the resulting mixture in aluminum tubes at the following flow rate entov, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and greens, cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ -extract of biomass micromycete Mortierella zychae, packing the resulting mixture in aluminum tubes at the following component consumption s, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 meat and 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, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and greens, cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethanol, sugar and CO ₂ -extract of biomass micromycete Mortierella marburgensis, packing the resulting mixture in aluminum tubes at the following flow rate entov, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 meat and 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, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green leaves, cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing the resulting mixture in aluminum tubes at the next flow rate ntov, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and greens cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ -extract of biomass micromycete Mortierella sarnyensis, packing the resulting mixture in aluminum tubes at the next flow rate ntov, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and greens cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing the resulting mixture in aluminum tubes at the next flow rate ntov, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 meat and 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 the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and greens cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, in parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 meat and 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, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and green leaves of cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ -extract of biomass micromycete Mortierella reticulata, packing the resulting mixture in aluminum tubes at the next flow rate ntov, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and greens cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ -extract of biomass micromycete Mortierella parvispora, packing the resulting mixture in aluminum tubes at the next flow rate ntov, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 meat and 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, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and greens, cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, packing the resulting mixture into aluminum tubes with the following flow assembles Comrade, parts by weight .: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 meat and 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 the recipe components, cutting, blanching and chopping ginger, onions and chili on a top, freezing and chopping lemon leaves and greens, cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ -extract of biomass micromycete Mortierella gamsii, packing the resulting mixture in aluminum tubes at the following component consumption s, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 meat and 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, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and greens cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, packing the resulting mixture into aluminum tubes with the following components of flow s, parts by weight .: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and greens, cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 meat and 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 recipe components, cutting, blanching and chopping ginger, onions and chilli on a top, freezing and chopping lemon leaves and greens, cilantro and lemon sorghum, chopping chicken fillet on a top, mixing the listed components with lemon juice, meat and bone broth, ethyl alcohol, sugar and CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken fillet 150 ginger 3.12-3.17 onion 93.6-94.8 Chile 6.33 lemon leaves 2 greens of lemon sorghum 65 green cilantro 31.25 lemon juice twenty ethanol 96% 3.13 sugar 1.25 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 meat and bone broth before the release of the target product 1000, sealing and sterilization.