RU2335990C1 - Method of manufacturing special purposed canned food "echmiadzin soup" (versions) - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: method of cans production involves preparing recipe components, cutting, frying in melted butter and mincing mutton, cutting, sautéing in melted butter and mincing onion, cutting, blanching and mincing potatoes, eggplants, paprika and tomatoes, freezing and mincing runner beans, okra fruits and parsley, mixing the above components with bone broth, table salt and CO₂ extracts of specified micromitset biomass, black pepper and bay leaf, packing the obtained mix in aluminium tubes, hermetic sealing and sterilisation.

EFFECT: new canned food for space feeding is of increased digestibility.

41 cl

Description

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

A known method of producing a culinary dish "Echmiadzin Soup", involving the preparation of recipe components, cutting, pouring with cold drinking water, boiling until half cooked, separating from the broth and frying in lamb butter, filtering the broth, cutting and sautéing onion in butter, cutting potatoes eggplant, sugar beans, okra, capsicum, vegetable pepper, tomatoes and parsley greens, pouring mutton broth, adding potatoes, eggplant, sugar beans, okra and capsicum, cooking until cooked, adding 5-10 minutes before cooking cooking tomatoes, onions, table salt and spices and sprinkling with parsley to obtain the finished dish (L. Golunova, Collection of recipes for dishes and culinary products of the near abroad. - St. Petersburg: Profession , 2001, p. 109).

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 special-purpose Echmiadzin Soup canning production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a spinning top of potatoes, eggplant, vegetable pepper and tomatoes, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing the listed components with bone bul onom, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable peppers and tomatoes on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone b Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable peppers and tomatoes on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone b Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable peppers and tomatoes on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone b Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable peppers and tomatoes on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone b Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing recipe components, cutting, frying in ghee and chopping mutton on top, cutting, sautéing in ghee and chopping onion on top; cutting, blanching and chopping potatoes, eggplant, vegetable peppers and tomatoes on a spinning top, freezing and chopping sugar beans, leg okra and parsley greens on a spinning top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella belak black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable peppers and tomatoes on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone b Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable peppers and tomatoes on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone b Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable peppers and tomatoes on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone b Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable peppers and tomatoes on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone b Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable peppers and tomatoes on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone b Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable peppers and tomatoes on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone b Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortiereila gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable peppers and tomatoes on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone b Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable peppers and tomatoes on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone b Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Soup canning production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable peppers and tomatoes on a spinning top, freezing and chopping sugar beans, green okra and parsley on a spinning top, mixing the listed components with bone b Lion, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared mutton is cut, fried in ghee and crushed in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared potatoes, eggplant, vegetable pepper and tomatoes are cut, blanched and chopped in a spinning top. Prepared sugar beans, okra, and parsley are subjected to freezing, preferably slow, and chopped in a spinning top. The listed components are mixed with bone broth, sodium chloride and CO ₂ -extracts of one of the biomass, black pepper and bay leaf 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 bone broth, 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 an experimental product, regardless of the choice of CO ₂ -extract of the micromycete biomass from 5.1 · 10 ⁴ provided for by the process variants and 4.2 · 10 ⁴ for the control product, respectively.

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

Claims (41)

1. 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, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable tomatoes and peppers, freezing and grinding on gyroscope sugar bean pods of okra and parsley, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass ikromitseta Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable tomatoes and peppers, freezing and grinding on gyroscope sugar bean pods of okra and parsley, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass ikromitseta Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable tomatoes and peppers, freezing and grinding on gyroscope sugar bean pods of okra and parsley, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass ikromitseta Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable tomatoes and peppers, freezing and grinding on gyroscope sugar bean pods of okra and parsley, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass ikromitseta Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable tomatoes and peppers, freezing and grinding on gyroscope sugar bean pods of okra and parsley, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass ikromitseta Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable tomatoes and peppers, freezing and grinding on gyroscope sugar bean pods of okra and parsley, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass ikromitseta Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable tomatoes and peppers, freezing and grinding on gyroscope sugar bean pods of okra and parsley, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass ikromitseta Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable tomatoes and peppers, freezing and grinding on gyroscope sugar bean pods of okra and parsley, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable tomatoes and peppers, freezing and grinding on gyroscope sugar bean pods of okra and parsley, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass ikromitseta Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella bainieri, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onions, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella minutissima, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella verticillata, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onions, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella sepedonioides, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella alliaceae, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella strangulata, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella gracilis, bitter black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella globulifera, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization, 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella dichotoma, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization, 28. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella sclerotiella, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella zychae, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella marburgensis, black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable tomatoes and peppers, freezing and grinding on gyroscope sugar bean pods of okra and parsley, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth 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 recipes, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella sarnyensis, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth 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 recipes, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella reticulata, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella parvispora, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella pulchella, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella gamsii, black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella nantahalensis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomato, freezing and grinding on a spinning top of sugar beans, okra and green parsley, mixing these components with bone broth, sodium chloride and CO ₂ biomass extracts micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization.