RU2335201C1 - Method of production of special purpose tinned food "mussels in sauce" (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention concerns "know-how" of snack tinned food for space feeding. Garlic is blanched and rubbed through. Spring onions are frozen and grinded. Mussel meat and pine nut kernels are grinded. Listed components are mixed up with melted butter, cognac, soya sauce, lemon juice, table salt and specified micromycetes biomass CO₂-extracts. Produced mixture is packed up in aluminium tubas, tinned and sterilised.

EFFECT: production of tinned food of improved digestibility in comparison with similar culinary dish..

41 cl

Description

The group of inventions relates to the production technology of canned snacks for space nutrition.

A known method of producing a culinary dish "Mussels in sauce", which includes preparing the recipe components, chopping and rubbing garlic with table salt, chopping green onions, mixing these components with pine nuts kernels, cognac, vegetable oil, soy sauce, drinking water, lemon juice and common salt with sauce, cutting lemons, boiling in salted water for 10 minutes and removing the mussel leaves, pouring them with part of the sauce, keeping in the refrigerator for 1 hour and adding the rest sauce and lemons to obtain the finished dish (The magic of sauce - Chelyabinsk: Arkaim, 2004, p.9).

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 for the production of canned "Mussels in sauce" for special purposes involves preparing the recipe components, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with ghee , brandy, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, packing the resulting mixture into aluminum tubes with the following flow COMPONENT ntov, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ -extract of biomass of micromycete Pythium coloratum, packing the resulting mixture in aluminum tubes at the following consumption of components entov, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ -extract of biomass micromycete Pythium gracile, packing the resulting mixture in aluminum tubes at the next flow rate ntov, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Pythium gracile 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extract of Pythium ultimum micromycete biomass, packing the resulting mixture in aluminum tubes at the next flow rate ntov, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, packing the resulting mixture into aluminum tubes with the following flow com onentov, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, packing the resulting mixture into aluminum tubes with the following flow comp nents, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, packing the resulting mixture into aluminum tubes with the following flow comp nents, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum tubes at the next flow Ponents, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, packing the resulting mixture into aluminum tubes flow to the next nents, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, packing the resulting mixture into aluminum tubes with the following flow com onentov, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes at the next flow Ponents, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, packing the resulting mixture into aluminum tubes with the following flow com onentov, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes at the next flow rate Nentov, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella lignicola, packing the mixture in aluminum tubes at the next flow rate onents, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes at the next flow rate Nentov, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum tubes at the following flow rate onents, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella strangulata, packing the resulting mixture in aluminum tubes at the next flow Ponents, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes at the next flow rate Nentov, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, packing the resulting mixture into aluminum tubes with the following flow comp nents, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the resulting mixture in aluminum tubes at the next flow Ponents, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, packing the resulting mixture into aluminum tubes with the following flow comp nents, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum tubes at the following flow rate onents, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, packing the resulting mixture into aluminum tubes flow to the next nents, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, packing the resulting mixture into aluminum tubes flow to the next nents, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, packing the resulting mixture into aluminum tubes with the following flow com onentov, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, packing the resulting mixture into aluminum tubes with the following flow com onentov, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, packing the resulting mixture into aluminum tubes with the following flow com onentov, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gemmifera, packing the resulting mixture in aluminum tubes at the following flow rate onents, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, packing the resulting mixture into aluminum tubes with the following flow com onentov, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, packing the resulting mixture into aluminum tubes with the following flow com onentov, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pulchella, packing the resulting mixture in aluminum tubes at the following flow rate onents, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, packing the resulting mixture into aluminum tubes with the following component flow ENTOV, parts by weight .:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes at the next flow rate Nentov, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Mussels in sauce" for special purposes involves the preparation of prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with melted oil, cognac, soy sauce, lemon juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 lemon juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned mussels in special-purpose sauce involves preparing the recipe, blanching and rubbing the garlic, freezing and chopping green onions on top, chopping mussels and pine nuts on the top, mixing the listed ingredients with ghee , cognac, soy sauce, lemon juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following flow rate e components, parts by weight:

mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 lemon juice 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. The prepared garlic is blanched in and rubbed. Prepared green onions are subjected to freezing, preferably slow, and chopped in a spinning top. Prepared meat of mussels and pine nuts kernels are ground in a spinning top. The listed components are mixed with ghee, cognac, soy sauce, lemon juice, sodium chloride and a CO ₂ extract of one of the biomass provided 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 lemon juice is given taking into account the norms of waste and losses of each type of raw material. Given in the form of an interval, the consumption of garlic covers its possible change in the shelf life of raw materials and is accepted as the minimum in the second calendar half year, and the maximum in the first,

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of the CO ₂ extract of the micromycete biomass from the process variants provided, 1.4 · 10 ⁵ and for the control product 1.2 · 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nut kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass of micromycete Pythium catenulatum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass of micromycete Pythium coloratum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of the biomass of micromycete Pythium gracile, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Pythium gracile 0.002 lemon juice before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass of micromycete Pythium irregulare, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nut kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , table salt and CO ₂ -extract of biomass of micromycete Pythium ultimum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 lemon juice 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, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass of micromycete Pythium insidiosum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nut kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Saprolegnia parasitica, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 lemon juice before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, involving the preparation of prescription components, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing these components with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella exigua, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions in a spinning top, chopping mussel and pine nut kernels in a spinning top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , table salt and CO ₂ -extract of biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella verticillata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 lemon juice before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing recipe components, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions in a top, chopping mussel meat and pine nuts kernels in a top, mixing the listed components with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globalpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 lemon juice before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, involving the preparation of prescription components, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed components with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nut kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 lemon juice 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, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella lignicola, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella strangulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 lemon juice before the release of the target product 1000, sealing and sterilization. 23. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 lemon juice before the release of the target product 1000, sealing and sterilization. 24. A method of producing canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gracilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions in a top, chopping mussel meat and pine nuts kernels in a top, mixing the listed components with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions in a spinning top, chopping mussel and pine nuts kernels in a spinning top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella jenkinii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 lemon juice before the release of the target product 1000, sealing and sterilization. 27. Method for the production of canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions in a top, chopping mussel meat and pine nuts kernels in a top, mixing these components with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping onions in a spinning top, chopping mussel and pine nuts in a spinning top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , table salt and CO ₂ -extract of biomass micromycete Mortierella sclerotiella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions in a spinning top, chopping mussel and pine nuts kernels in a spinning top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella zychae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella marburgensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sarnyensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nut kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 lemon juice 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, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gemmifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions in a spinning top, chopping mussel meat and pine nuts kernels in a spinning top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella reticulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 lemon juice before the release of the target product 1000, sealing and sterilization. 36. Method for the production of canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nut kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella parvispora, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pulchella, packing the mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , table salt and CO ₂ -extract of biomass micromycete Mortierella gamsii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 lemon juice 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 prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 lemon juice 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, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nut kernels on top, mixing the listed ingredients with ghee, cognac, soy sauce, lemon juice , sodium chloride and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 lemon juice before the release of the target product 1000, sealing and sterilization. 41. Method for the production of canned food for special purposes, which includes preparing prescription ingredients, blanching and rubbing garlic, freezing and chopping green onions on top, chopping mussel meat and pine nuts kernels on top, mixing these components with ghee, cognac, soy sauce, lemon juice , table salt 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: mussels 1694.92 melted butter 25.42 garlic 65.08-68.64 green onions 223.73 Pine nuts 55.93 cognac 8.47 soy sauce 4.24 salt fifteen CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 lemon juice before the release of the target product 1000, sealing and sterilization.