RU2335214C1 - Method of production of special purpose tinned food "stew kidneys with beans and mushrooms" (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: group of inventions concerns "know-how" of meat-and-vegetable tinned food for space feeding. Pork kidneys are diced, fried all over with melted butter and grinded. Orange milk mushrooms are diced, blanched and grinded. String bean and greens are frozen and grinded. All listed components are mixed up with wheat flour, sour cream, drinking water, 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 in comparison with similar culinary dish.

Description

The group of inventions relates to the technology for the production of canned food from offal for space nutrition.

A known method of obtaining a culinary dish "Braised kidneys with beans and mushrooms", which includes preparing the recipe components, cutting and frying pork kidneys in fat, cutting saffron mushrooms and greens, cutting and stewing in drinking water with the addition of green beans, adding mushrooms to it and cooked salt, stewing until cooked, adding pork kidneys, flour and pepper, bringing to a boil, adding sour cream and sprinkling with herbs to get the finished dish (Klyavin A. Lunch for every day. - M.: Agropromizdat, 1987, p.263).

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 producing canned food "Braised kidneys with beans and mushrooms" for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding on top of pork kidneys, cutting, blanching and grinding on a top of mushrooms, freezing and grinding on gyroscope and the green string beans, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum and black pepper, f scoop resulting mixture into aluminum tubes with the following flow components pbw .:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium coloratum and black pepper, Asovka of the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile and black pepper, fa scoop of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping for gyroscope and green string beans, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium ultimum and black bitter pepper, fa scoop of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping for gyroscope and green string beans, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping for gyroscope and green string beans, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and black pepper gorkog , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping for gyroscope and green string beans, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella elongata and black pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella bainieri and black pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping for gyroscope and green string beans, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua and black pepper, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black pepper about, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping for gyroscope and green string beans, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper o, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping for gyroscope and green string beans, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and black pepper gorkog , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella polycephala and black pepper about, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping for gyroscope and green string beans, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper gorkog , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and herbs, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and herbs, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black pepper first, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella lignicola and black pepper packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis and black pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella alliaceae and black pepper packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella strangulata and black pepper about, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes at the following component consumption, wt.h:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and herbs, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella globulifera and black pepper about, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and herbs, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping for gyroscope and green string beans, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper o, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping for gyroscope and green string beans, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae and black pepper, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping for gyroscope and green string beans, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper o, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping for gyroscope and green string beans, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae and black pepper gorkog , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping for gyroscope and green string beans, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper gorkog , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping for gyroscope and green string beans, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper gorkog , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gemmifera and black pepper packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping for gyroscope and green string beans, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper gorkog , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping for gyroscope and green string beans, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper gorkog , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella pulchella and black pepper packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping for gyroscope and green string beans, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii and black pepper, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella nantahalensis and black pepper first, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 water 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 "Braised kidneys with beans and mushrooms" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping mushrooms, freezing and chopping on the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, 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:

pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 water before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared pork kidneys are cut, fried in ghee and chopped in a spinning top. Prepared mushrooms are cut, blanched and chopped on top. Prepared green beans and greens are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ extracts of one of the biomass and black bitter pepper provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except drinking water is given taking into account the norms of waste and losses of each type of raw material.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 1.3 · 10 ⁵ and for the control product 1 · 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and grinding on top of pork kidneys, cutting, blanching and grinding on top of saffron mushrooms, freezing and grinding on top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium catenulatum and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 2. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of pork kidneys, cutting, blanching and chopping the top of saffron milk mushrooms, freezing and chopping the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium coloratum and black pepper, packing the resulting mixture in aluminum tubes at the following consumption components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 water before the release of the target product 1000, sealing and sterilization. 3. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping saffron mushrooms, freezing and chopping green beans and greens on top, mixing these components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile and black pepper, packing the resulting mixture in aluminum tubes at the following consumption components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 water before the release of the target product 1000, sealing and sterilization. 4. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of pork kidneys, cutting, blanching and chopping the top of saffron milk mushrooms, freezing and chopping the top of green beans and greens, mixing the listed ingredients with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing the resulting mixture into aluminum tubes next to the flow mponentov, parts by weight .: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 5. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of pork kidneys, cutting, blanching and chopping the top of saffron milk mushrooms, freezing and chopping the top of green beans and greens, mixing these components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass of Pythium ultimum micromycete and black bitter pepper, packing the resulting mixture in aluminum tubes at the following consumption Ponents, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 6. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of pork kidneys, cutting, blanching and chopping the top of saffron milk mushrooms, freezing and chopping the top of green beans and greens, mixing the listed components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing the resulting mixture into aluminum tubes with the following flow Components, parts by weight .: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 water before the release of the target product 1000, sealing and sterilization. 7. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of pork kidneys, cutting, blanching and chopping the top of saffron milk mushrooms, freezing and chopping the top of green beans and greens, mixing these components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate e components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 water before the release of the target product 1000, sealing and sterilization. 8. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping saffron mushrooms, freezing and chopping green beans and greens on top, mixing the listed ingredients with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing the resulting mixture into aluminum tubes next to the flow mponentov, parts by weight .: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 9. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping saffron mushrooms, freezing and chopping green beans and greens on top, mixing the listed ingredients with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing the resulting mixture into aluminum tubes with the following flow Components, parts by weight .: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 water before the release of the target product 1000, sealing and sterilization. 10. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and grinding on top of pork kidneys, cutting, blanching and grinding on top of saffron mushrooms, freezing and grinding on top of green beans and greens, mixing these components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ biomass extracts of micromycete Mortierella bainieri and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 water before the release of the target product 1000, sealing and sterilization. 11. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of pork kidneys, cutting, blanching and chopping the top of saffron milk mushrooms, freezing and chopping the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 12. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of pork kidneys, cutting, blanching and chopping the top of saffron milk mushrooms, freezing and chopping the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black pepper, packing the resulting mixture in aluminum tubes at the next flow de components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 water before the release of the target product 1000, sealing and sterilization. 13. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of pork kidneys, cutting, blanching and chopping the top of mushrooms, freezing and grinding the top of green beans and greens, mixing the listed components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper, packing the resulting mixture into aluminum tubes with the following FLOW de components in parts by weight .: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 14. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of pork kidneys, cutting, blanching and chopping the top of saffron milk mushrooms, freezing and chopping the top of green beans and greens, mixing the listed components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and black pepper, packing the resulting mixture into aluminum tubes with the following FLOW e components pbw .: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 water before the release of the target product 1000, sealing and sterilization. 15. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and grinding on top of pork kidneys, cutting, blanching and grinding on a top of saffron mushrooms, freezing and grinding on a top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate e components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 16. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping saffron mushrooms, freezing and chopping green beans and greens on top, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper, packing the resulting mixture into aluminum tubes with the following FLOW e components pbw .: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 water before the release of the target product 1000, sealing and sterilization. 17. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping saffron mushrooms, freezing and chopping green beans and greens on top, mixing the listed ingredients with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii and black pepper, packing the mixture in aluminum tubes at the following flow rate components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 18. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping the saffron mushrooms, freezing and chopping green beans and greens on the top, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black pepper, packing the resulting mixture in aluminum tubes during the next flow ode components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 19. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and grinding on top of pork kidneys, cutting, blanching and grinding on top of saffron mushrooms, freezing and grinding on top of leguminous beans and greens, mixing these components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate e components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 water before the release of the target product 1000, sealing and sterilization. 20. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and grinding on top of pork kidneys, cutting, blanching and grinding on top of saffron mushrooms, freezing and grinding on top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis and black bitter pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 water before the release of the target product 1000, sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of pork kidneys, cutting, blanching and chopping the top of saffron milk mushrooms, freezing and chopping the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 22. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping saffron mushrooms, freezing and chopping green beans and greens on top, mixing the listed ingredients with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata and black pepper, packing the resulting mixture in aluminum tubes at the next flow de components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 water before the release of the target product 1000, sealing and sterilization. 23. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping saffron mushrooms, freezing and chopping green beans and greens in a spinning top, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following flow Components, parts by weight .: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 24. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping saffron mushrooms, freezing and chopping green beans and greens on top, mixing these components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gracilis and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 25. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of pork kidneys, cutting, blanching and chopping the top of saffron milk mushrooms, freezing and chopping the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella globulifera and black pepper, packing the mixture in aluminum tubes at the following flow e components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 water before the release of the target product 1000, sealing and sterilization. 26. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of pork kidneys, cutting, blanching and chopping the top of mushrooms, freezing and chopping the top of green beans and greens, mixing the listed components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight .: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 27. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and grinding on top of pork kidneys, cutting, blanching and grinding on a top of saffron mushrooms, freezing and grinding on a top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate e components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 28. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and grinding on top of pork kidneys, cutting, blanching and grinding on a top of saffron mushrooms, freezing and grinding on a top of green beans and greens, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum tubes with the following FLOW de components in parts by weight .: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 29. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of pork kidneys, cutting, blanching and chopping the top of saffron milk mushrooms, freezing and chopping the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella zychae and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 30. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and grinding on top of pork kidneys, cutting, blanching and grinding on a top of saffron mushrooms, freezing and grinding on top of green beans and greens, mixing the listed components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum tubes with the following FLOW de components in parts by weight .: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 water before the release of the target product 1000, sealing and sterilization. 31. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and grinding on top of pork kidneys, cutting, blanching and grinding on a top of saffron mushrooms, freezing and grinding on a top of green beans and greens, mixing the listed components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae and black pepper, packing the resulting mixture into aluminum tubes with the following FLOW e components pbw .: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 water before the release of the target product 1000, sealing and sterilization. 32. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping saffron mushrooms, freezing and chopping green beans and greens on top, mixing these components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper, packing the resulting mixture into aluminum tubes with the following FLOW e components pbw .: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 33. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and grinding on top of pork kidneys, cutting, blanching and grinding on a top of saffron mushrooms, freezing and grinding on top of green beans and greens, mixing the listed components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper, packing the resulting mixture into aluminum tubes with the following FLOW e components pbw .: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 34. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and grinding on top of pork kidneys, cutting, blanching and grinding on a top of saffron mushrooms, freezing and grinding on top of leguminous beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gemmifera and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 35. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of pork kidneys, cutting, blanching and chopping the top of saffron milk mushrooms, freezing and chopping the top of green beans and greens, mixing the listed components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper, packing the resulting mixture into aluminum tubes with the following FLOW e components pbw .: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 36. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and grinding on top of pork kidneys, cutting, blanching and grinding on a top of saffron mushrooms, freezing and grinding on a top of green beans and greens, mixing the listed components with wheat flour, cream, drinking water, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight .: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 water before the release of the target product 1000, sealing and sterilization. 37. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of pork kidneys, cutting, blanching and chopping the top of saffron milk mushrooms, freezing and chopping the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 38. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the top of pork kidneys, cutting, blanching and chopping the top of saffron milk mushrooms, freezing and chopping the top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 39. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and grinding on top of pork kidneys, cutting, blanching and grinding on a top of saffron mushrooms, freezing and grinding on a top of green beans and greens, mixing these components with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 40. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping pork kidney tops, cutting, blanching and chopping saffron mushrooms, freezing and chopping green beans and greens on top, mixing the listed ingredients with wheat flour, sour cream, drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black bitter pepper, packing the resulting mixture in aluminum tubes during the next flow ode components, parts by weight: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.015 water before the release of the target product 1000, sealing and sterilization. 41. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and grinding on top of pork kidneys, cutting, blanching and grinding on a top of saffron mushrooms, freezing and grinding on a top of green beans and greens, mixing the listed components with wheat flour, sour cream, drinking water, 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: pork kidney 330 melted butter 33 green beans 330 saffron milk cap 120 greenery 25 Wheat flour fifteen sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 water before the release of the target product 1000, sealing and sterilization.