RU2335148C1 - Method of special-purpose "picadinho with vegetables" preserves production (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention concerns canned meat and vegetables production technology for space diet. Method involves beef cutting, frying in rendered oil and grinding in mincer; bulb onion, garlic and paprika cutting, browning in rendered oil and grinding in mincer; potatoes cutting, blanching and grinding in mincer; carrot blanching and grinding in mincer; runner beans freezing and grinding in mincer. The listed components are mixed with drinking water, table salt and CO₂ extraction of a given micromicet species biomass. Obtained mix is packaged in aluminium tubes, sealed and sterilised.

EFFECT: new space preserves with higher assimilability in comparison to cooked 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 "Picadinho with vegetables", which involves cooking and cutting potatoes, green beans and carrots, cutting and stewing in olive oil over high heat for 10 minutes, beef, onions, garlic and vegetable pepper, pouring them with drinking water , bring to a boil over high heat, reduce heat, simmer the beef under the lid, add potatoes, green beans, carrots and salt and warm for 15 minutes to obtain the finished dish (Kotok V.A. Brazil . Separated kitchen - Chelyabinsk: Ural LTD, 2002, p.143).

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 method of producing canned food “Picadinho with vegetables” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper , cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on top of leguminous beans, mixing the listed components with drinking water, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of the biomass of micromycete Pythium coloratum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks Pythium gracile with water, sodium chloride and a CO ₂ -extract of biomass of micromycete, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks with water, sodium chloride and a CO ₂ -extract of the biomass of micromycete Pythium irregulare, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks Pythium ultimum micromycete biomass extract with water, sodium chloride, and a CO ₂ -extract of biomass, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of the biomass of micromycete Pythium insidiosum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Saprolegnia parasitica, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella alpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46,847,4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella exigua, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella verticillata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella globalpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella lignicola, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella strangulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella pusilla, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella gracilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella jenkinii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella sclerotiella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella zychae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella marburgensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella sarnyensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella gemmifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella reticulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella parvispora, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella pulchella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella gamsii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks filled with water, sodium chloride and a CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of producing canned food “Picadinho with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef on top, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, freezing and chopping on a top of green beans, mixing the above components with drinks with water, sodium chloride and a 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:

beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 water before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared beef is cut, fried in ghee and ground in a spinning top. Prepared onions, garlic and vegetable pepper are chopped, sautéed in ghee and chopped in a spinning top. Prepared potatoes are cut, blanched in and chopped on top. Prepared carrots are blanched and ground in a spinning top. Prepared green beans are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with drinking water, sodium chloride and a CO ₂ extract of one of the biomass provided for by the embodiments of the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

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

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of the CO ₂ extract of the micromycete biomass from the process variants provided, 1.9 · 10 ⁵ and for the control product 1.4 · 10 ^5, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m icromycete Pythium catenulatum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 water before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with drinking water, table salt and CO ₂ extracts of biomass E kromitseta Pythium coloratum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 water before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with drinking water, table salt and CO ₂ extracts of biomass E kromitseta Pythium gracile, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 water before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m eggs Pythium irregulare, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 water before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m ichromycete Pythium ultimum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 water before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m icromycete Pythium insidiosum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 water before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m mycromycete Saprolegnia parasitica, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 water before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with drinking water, table salt and CO ₂ extracts of biomass E kromitseta Mortierella alpina, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 water before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with drinking water, table salt and CO ₂ extracts of biomass E kromitseta Mortierella elongata, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 water before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass ikromitseta Mortierella bainieri, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 water before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass ikromitseta Mortierella exigua, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 water before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m kromitseta Mortierella minutissima, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 water before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m kromitseta Mortierella verticillata, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 water before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m kromitseta Mortierella hygrophila, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 water before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m kromitseta Mortierella polycephala, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 water before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m kromitseta Mortierella globalpina, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 water before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m kromitseta Mortierella indohii, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 water before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m kromitseta Mortierella sepedonioides, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 water before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m kromitseta Mortierella lignicola, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 water before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass ikromitseta Mortierella humilis, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 water before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass ikromitseta Mortierella alliaceae, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 water before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass ikromitseta Mortierella strangulata, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 water before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m kromitseta Mortierella pusilla, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 water before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass ikromitseta Mortierella gracilis, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 water before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass ikromitseta Mortierella globulifera, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 water before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass ikromitseta Mortierella jenkinii, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 water before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping on a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass ikromitseta Mortierella dichotoma, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 water before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass ikromitseta Mortierella sclerotiella, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 water before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass ikromitseta Mortierella zychae, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 water before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m kromitseta Mortierella marburgensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 water before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass ikromitseta Mortierella beljakovae, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 water before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m kromitseta Mortierella sarnyensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 water before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass ikromitseta Mortierella nigrescens, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 water before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping the top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass ikromitseta Mortierella gemmifera, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 water before the release of the target product 1000, sealing and sterilization. 35. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass ikromitseta Mortierella reticulata, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 water  before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m kromitseta Mortierella parvispora, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 water before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m kromitseta Mortierella pulchella, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 water before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m kromitseta Mortierella gamsii, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 water before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m kromitseta Mortierella spinosa, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 water before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass ikromitseta Mortierella nantahalensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 water before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, garlic and vegetable pepper, cutting, blanching and chopping in a spinning top potatoes, blanching and grinding on carrot gyroscope, freezing and grinding gyroscope on runner beans, mixing these components with the drinking water, table salt and CO ₂ extracts of biomass m kromitseta Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 704.23-724.64 melted butter 31.25 potatoes 106.67-112.25 green beans 91.67 carrot 97.5-100 onion 46.8-47.4 garlic 12.8-13.5 vegetable pepper 63.25 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 water before the release of the target product 1000, sealing and sterilization.