RU2335213C1 - Method of production of special purpose tinned food "tadjik soup with turnip and beans" (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention concerns food industry in particular tinned food for space feeding. Product is prepared as follows. Horse meat is diced, fried all over with melted butter and grinded. Carrots, turnip and onions are diced, browned in melted butter and grinded. Potatoes are diced, blanched and grinded. Dock is frozen ad grinded. Beans are cooked to double weight and grinded. All listed components are mixed with sour clotted milk, bone broth, table salt and specified micromycetes biomass CO₂-extracts and black bitter pepper. Prepared mixture is packed up in aluminium tubas, tinned and sterilised.

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

41 cl

Description

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

A known method of producing a culinary dish "Soup with turnips and beans in Tajik style", which includes preparing the recipe components, cutting potatoes, carrots, turnips and onions, chopping sorrel, cutting and frying horse meat in melted fat, adding carrots, turnips and onions to it onion, frying for 5 minutes, pouring with boiled water, bringing to a boil, adding beans and potatoes, cooking for 20 minutes, adding salt and pepper, cooking for 10 minutes, dressing yogurt and sprinkling with sorrel to get ready about dishes (Kuropatkina M.V. Best recipes for first courses. - M .: Veche, 2004, p.164).

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 food “Tajik Soup with Turnips and Beans” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top, turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking until double the mass and chopping on a top of a bean, mixing the listed components s to yogurt, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium coloratum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium gracile and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium irregulare and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass of Pythium ultimum micromycete and black bitter pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass of Pythium insidiosum micromycete and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata and black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii and black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella alliaceae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella strangulata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella jenkinii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella sclerotiella and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella marburgensis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella beljakovae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella sarnyensis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gemmifera and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella parvispora and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth 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 food “Tajik turnip soup and beans” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrot top , turnips and onions, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top of a sorrel, cooking to double the mass and chopping on a top of a bean, mixing the listed ingredients nt with yogurt, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared horse meat is cut, fried in ghee and ground in a spinning top. Prepared carrots, turnips and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared potatoes are cut, blanched in and chopped on top. The prepared sorrel is subjected to freezing, preferably quick, and ground in a spinning top. Prepared beans are boiled until a twofold increase in mass and ground in a spinning top. The listed components are mixed with yogurt, bone broth, sodium chloride and CO ₂ extracts of one of the biomass and black bitter pepper 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 bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of horse meat corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to an experimental product, regardless of the choice of CO ₂ -extract of biomass of micromycete from 5.1 · 10 ⁴ provided for by the process variants, and 4.3 · 10 ⁴ for the control product, 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. Method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes , freezing and grinding on top of a sorrel, boiling to a double increase in mass and grinding on a top of beans, mixing these components with yogurt, bone broth, salt and CO ₂ -extract tam biomass micromycete Pythium catenulatum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes , freezing and grinding on top of a sorrel, boiling to a double increase in mass and grinding on a top of beans, mixing these components with yogurt, bone broth, salt and CO ₂ -extract the biomass of micromycete Pythium coloratum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes , freezing and grinding on top of a sorrel, boiling to a double increase in mass and grinding on a top of beans, mixing these components with yogurt, bone broth, salt and CO ₂ -extract the biomass of micromycete Pythium gracile and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes , freezing and grinding on top of a sorrel, boiling to a double increase in mass and grinding on a top of beans, mixing these components with yogurt, bone broth, salt and CO ₂ -extract tom biomass micromycete Pythium irregulare and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes , freezing and grinding on top of a sorrel, boiling to a double increase in mass and grinding on a top of beans, mixing these components with yogurt, bone broth, salt and CO ₂ -extract the biomass of micromycete Pythium ultimum and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes , freezing and grinding on top of a sorrel, boiling to a double increase in mass and grinding on a top of beans, mixing these components with yogurt, bone broth, salt and CO ₂ -extract tam biomass micromycete Pythium insidiosum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, wt.h: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes , freezing and grinding on top of a sorrel, boiling to a double increase in mass and grinding on a top of beans, mixing these components with yogurt, bone broth, salt and CO ₂ extra ktami biomass micromycete Saprolegnia parasitica and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes , freezing and grinding on top of a sorrel, boiling to a double increase in mass and grinding on a top of beans, mixing these components with yogurt, bone broth, salt and CO ₂ -extract tam biomass micromycete Mortierella alpina and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, wt.h: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes , freezing and grinding on top of a sorrel, boiling to a double increase in mass and grinding on a top of beans, mixing these components with yogurt, bone broth, salt and CO ₂ -extract tam biomass micromycete Mortierella elongata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella bainieri and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella exigua and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, table salt and CO ₂ -ekstr ktami biomass mikromitcetami Mortierella minutissima and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella verticillata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella hygrophila and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella polycephala and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella globalpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella lignicola and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, table salt and CO ₂ -ekstr ktami biomass mikromitcetami Mortierella humilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, table salt and CO ₂ -ekstr ktami biomass mikromitcetami Mortierella alliaceae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract 0.002 Mortierella alliaceae Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella strangulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella gracilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella globulifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a potato top freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 27. Method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, table salt and CO ₂ -ekstr ktami biomass mikromitcetami Mortierella dichotoma and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract 0.002 Mortierella sclerotiella Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella zychae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella beljakovae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 32. Method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella sarnyensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrots, turnips and onions, cutting, blanching and chopping potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella nigrescens and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in ghee and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 35. Method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a potato top freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella reticulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella parvispora and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella pulchella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella gamsii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes the preparation of prescription components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Tammy biomass mikromitcetami Mortierella nantahalensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping horse meat, cutting, sautéing in melted butter and chopping carrots, turnips and onions, cutting, blanching and chopping on a top of potatoes freezing and grinding on gyroscope sorrel, cooked to a twofold increase in mass and grinding beans gyroscope, mixing these components with yogurt, bone broth, and table salt CO ₂ -ekstra Biomass Tami Mikromitcety Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: horsemeat 58.69-60.39 melted butter 26.59 potatoes 106.67-112.5 carrot 29.25-30 onion 78-79 turnip thirty beans 44.16 sorrel 45.84 yogurt 12.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization.