RU2335946C1 - Method of manufacturing special purposed canned food "mutton according to mexican receipt" (versions) - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: manufacturing involves preparation of recipe components, cutting, frying in melted butter and mincing mutton, cutting, blanching and mincing avocado, tomatoes and onion, blanching and mincing chili and garlic, freezing and mincing lettuce and cilantro. The above components are mixed with dry white wine, lemon and pineapple juice, table salt and CO₂ extract of specified micromitset biomass. The obtained mix is packed in aluminium tubes with following hermetic sealing and sterilisation.

EFFECT: new canned food for space feeding is of higher digestibility as compared to similar culinary dish.

41 cl

Description

The group of inventions relates to the production technology of canned meat and vegetable for space nutrition.

A known method of producing a culinary dish "Mexican lamb", which includes cutting avocados, tomatoes, onions, garlic, chili, lettuce, cilantro and lamb, mixing part of chili, part of garlic, part of cilantro, dry white wine, pineapple and lemon juice, onions and table salt with obtaining a marinade, pouring mutton with marinade, holding for 1 hour, separating from it and frying in vegetable oil for 1-2 minutes, mixing avocado, tomatoes, the remaining parts of chili, garlic and cilantro, dry of white wine and lemon juice and pineapple, laying on a salad dish, laying on top of the resulting mixture and laying on top of lamb to produce the finished dish (Kotok VA Mexican cuisine - Chelyabinsk. Arkaim, 2003, p.227).

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 "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic on a top, freezing and chopping lettuce and cilantro on a top, mixing the listed ingredients with dry white wine, lemon and pineapple juice, table salt and CO ₂ -ex Pythium catenulatum micromycete biomass path, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Pythium coloratum, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Pythium gracile, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Pythium irregulare, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Pythium ultimum, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Pythium insidiosum, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Saprolegnia parasitica, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella alpina, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella elongata, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella bainieri, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella exigua, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella minutissima, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella verticillata, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella hygrophila, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella polycephala, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella globalpina, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella indohii, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella sepedonioides, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella lignicola, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella humilis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella alliaceae, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella strangulata, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella pusilla, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella gracilis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella globulifera, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella jenkinii, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella dichotoma, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella sclerotiella, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella zychae, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella marburgensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella beljakovae, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella sarnyensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella nigrescens, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella gemmifera, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella reticulata, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella parvispora, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella pulchella, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella gamsii, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella spinosa, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass mikromitcetami Mortierella nantahalensis, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Lamb in Mexican" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and grinding at gyroscope chili and garlic, freezing and grinding on lettuce and herbs gyroscope cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ -e straktom biomass Mikromitcety Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Pineapple juice before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared mutton is cut, fried in ghee and crushed in a spinning top. Prepared avocados, tomatoes and onions are cut, blanched in and chopped on top. Prepared chilli and garlic are blanched and ground in a spinning top. Prepared lettuce and cilantro greens are subjected to freezing, preferably quick, and crushed in a spinning top. The listed components are mixed with dry white wine, lemon and pineapple juice, sodium chloride and a CO ₂ extract of one of the biomass contemplated 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 pineapple juice is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of lamb 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 a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 2,3 · 10 ⁵ and for the control product 2 · 10 ^5, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton on a top, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic on top, freezing and grinding lettuce and cilantro greens on a top, mixing the listed components with dry white wine, lemon and pineapple juice, table salt and CO ₂ -extract of biomass of micromycete Pythium catenulatum, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ extract of biomass micromycete Pythium catenulatum 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding lettuce and cilantro greens on a top, mixing the listed components with dry white wine, lemon and pineapple juice, table salt and CO ₂ -extract of the biomass of micromycete Pythium coloratum, packaging obtained mixture in aluminum tubes at the following component consumption, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ extract of biomass micromycete Pythium coloratum 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, chopping and chopping chili and garlic, freezing and grinding lettuce and cilantro greens on a top, mixing the listed components with dry white wine, lemon and pineapple juice, sodium chloride and CO ₂ -extract of the biomass of micromycete Pythium gracile. packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ extract of biomass micromycete Pythium gracile 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding at gyroscope salad greens and cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Pythium irregulare 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding lettuce and cilantro greens on a top, mixing the listed components with dry white wine, lemon and pineapple juice, sodium chloride and CO ₂ extract of Pythium ultimum micromycete biomass, packing obtained oh mixture in aluminum tubes at the following flow rate of components, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ extract of biomass microm and peta Pythium ultimum 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic on the top, freezing and grinding at gyroscope salad greens and cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 greens whales 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ extract of biomass microm and peta Pythium insidiosum 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding gyroscope on lettuce and herbs cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Saprolegnia parasitica 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding at gyroscope salad greens and cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella alpina 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding at gyroscope salad greens and cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella elongata 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic on the top, freezing and grinding lettuce and cilantro greens, mixing the listed components with dry white wine, lemon and pineapple juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella bainieri 0.002 Pineapple juice 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 lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding lettuce and cilantro greens on a top, mixing the listed components with dry white wine, lemon and pineapple juice, table salt and CO ₂ -extract of biomass micromycete Mortierella exigua, packaging obtained mixture in aluminum tubes at the following component consumption, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella exigua 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding gyroscope on lettuce and herbs cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella minutissima 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic on the top, freezing and grinding lettuce and cilantro greens on a top, mixing the listed components with dry white wine, lemon and pineapple juice, sodium chloride and CO ₂ -extract biomass micromycete Mortierella verticillata, packing the floor chennogo mixture in aluminum tubes at the following consumption of components, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella verticillata 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding lettuce and cilantro greens, mixing the listed components with dry white wine, lemon and pineapple juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing obtained the mixture in aluminum tubes at the following component consumption, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella hygrophila 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding at gyroscope salad greens and cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella polycephala 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding lettuce and cilantro greens on a top, mixing the listed components with dry white wine, lemon and pineapple juice, salt and CO ₂ -extract of biomass micromycete Mortierella globalpina, packing the floor chennogo mixture in aluminum tubes at the following consumption of components, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella globalpina 0.002 Pineapple juice 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 lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding at gyroscope salad greens and cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella indohii 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding at gyroscope salad greens and cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella sepedonioides 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, chopping and chopping chili and garlic, freezing and grinding at gyroscope salad greens and cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, packing poluch frit in aluminum tubes at a flow rate following components, pbw .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella lignicola 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding at gyroscope salad greens and cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella humilis 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding at gyroscope salad greens and cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, packing poluch frit in aluminum tubes at a flow rate following components, pbw .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Pineapple juice before the release of the target product 1000 sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding gyroscope on lettuce and herbs cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 micromycete Mortierella strangulata 0.002 Pineapple juice 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding at gyroscope salad greens and cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, packing poluch frit in aluminum tubes at a flow rate following components, pbw .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella pusilla 0.002 Pineapple juice 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 the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding lettuce and cilantro greens on a top, mixing the listed components with dry white wine, lemon and pineapple juice, table salt and CO ₂ -extract of biomass micromycete Mortierella gracilis, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella gracilis 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding gyroscope on lettuce and herbs cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella globulifera 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding lettuce and cilantro greens, mixing the listed components with dry white wine, lemon and pineapple juice, salt and CO ₂ -extract of biomass micromycete Mortierella jenkinii, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella jenkinii 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding at gyroscope salad greens and cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, packing poluch frit in aluminum tubes at a flow rate following components, pbw .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ extract of biomass micromycete Mortierella dichotoma 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding lettuce and cilantro greens on a top, mixing the listed components with dry white wine, lemon and pineapple juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sclerotiella, packing the floor chennogo mixture in aluminum tubes at the following consumption of components, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella sclerotiella 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding lettuce and cilantro greens on a top, mixing the listed components with dry white wine, lemon and pineapple juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella zychae, packaging obtained mixture in aluminum tubes at the following component consumption, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella zychae 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding lettuce and cilantro greens, mixing the listed components with dry white wine, lemon and pineapple juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella marburgensis, packing the floor chennogo mixture in aluminum tubes at the following consumption of components, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella marburgensis 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton on a top, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic on top, freezing and grinding lettuce and cilantro greens on a top, mixing the listed components with dry white wine, lemon and pineapple juice, table salt and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing obtained the mixture in aluminum tubes at the following component consumption, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella beljakovae 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding lettuce and cilantro greens on a top, mixing the listed components with dry white wine, lemon and pineapple juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sarnyensis, packing obtained the mixture in aluminum tubes at the following component consumption, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella sarnyensis 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding lettuce and cilantro greens on a top, mixing the listed components with dry white wine, lemon and pineapple juice, table salt and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing obtained the mixture in aluminum tubes at the following component consumption, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella nigrescens 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding at gyroscope salad greens and cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, packing poluch frit in aluminum tubes at a flow rate following components, pbw .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella gemmifera 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding lettuce and cilantro greens, mixing the listed components with dry white wine, lemon and pineapple juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella reticulata, packing obtained the mixture in aluminum tubes at the following component consumption, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella reticulata 0.002 Pineapple juice 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding lettuce and cilantro greens on a top, mixing the listed components with dry white wine, lemon and pineapple juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella parvispora, packing obtained the mixture in aluminum tubes at the following component consumption, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella parvispora 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton on a top, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic on top, freezing and grinding at gyroscope salad greens and cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, packing poluch frit in aluminum tubes at a flow rate following components, pbw .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella pulchella 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding lettuce and cilantro greens, mixing the listed components with dry white wine, lemon and pineapple juice, table salt and CO ₂ -extract of biomass micromycete Mortierella gamsii, packaging obtained mixture in aluminum tubes at the following component consumption, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella gamsii 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding at gyroscope salad greens and cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella spinosa 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding at gyroscope salad greens and cilantro, mixing these components with a dry white wine, lemon, and pineapple juice, with sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, packing floor chennoy mixture into aluminum tubes with the following flow components pbw .: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella nantahalensis 0.002 Pineapple juice 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 recipes, cutting, frying in ghee and chopping mutton on a top, cutting, blanching and chopping avocado, tomatoes and onions, blanching and chopping chili and garlic, freezing and grinding lettuce and cilantro greens on a top, mixing the listed components with dry white wine, lemon and pineapple juice, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 592.47-648.45 melted butter 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 11.6 CO ₂ biomass extract micromycete Mortierella spinosa var. sterilis 0.002 Pineapple juice before the release of the target product 1000, sealing and sterilization.