RU2335995C1 - Method of manufacturing special purposed canned food "perch with herbs" (versions) - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: canned food for space feeding is manufactured by cutting, sautéing in melted butter and mincing onion, freezing and mincing greenstuffs, cutting, frying in melted butter and mincing perch fillet, mixing the above components with wheat flour, lemon juice, fish broth, table salt, and CO₂ extracts of specified micromitset biomass and black pepper, packing the obtained mix in aluminium tubes, hermetic sealing and sterilisation.

EFFECT: canned food is of increased digestibility.

41 cl

Description

The group of inventions relates to the production technology of canned fish and vegetables for space nutrition.

A known method of manufacturing a culinary dish "Perch with herbs", which includes cutting greens, mixing wheat flour with drinking water, cutting and sautéing onions in margarine, adding fillet of perch, frying for several minutes, adding table salt, a mixture of wheat flour with drinking water , a cube of fish stock, parts of greens and pepper, stewing under the lid for 5 minutes and adding lemon juice and the rest of greens to get the finished dish (Magic sauce. - Chelyabinsk: Arkaim, 2004, p.16).

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 “Perch with Herbs” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and chopping onions, freezing and chopping greens on the top, cutting, frying in ghee and chopping a top of perch fillet, mixing the listed components with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium catenulatum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping at gyroscope perch fillets, mixing these components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed ingredients with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed components with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium irregulare and black pepper, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed components with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of Pythium ultimum micromycete biomass and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed ingredients with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium insidiosum and black pepper, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed ingredients with wheat flour, lemon juice, fish broth, salt and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black pepper, faso the taste of the mixture in aluminum tubes at the following consumption of components, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed components with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina and black pepper, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed components with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata and black bitter pepper, facets to the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed components with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black bitter pepper, facets to the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed ingredients with wheat flour, lemon juice, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping at gyroscope perch fillets, mixing these components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and black pepper, equ Patent Application resulting mixture into aluminum tubes with the following flow components pbw .:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the above components with wheat flour, lemon juice, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella verticillata and black pepper, fas A sample of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed components with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper, faso the taste of the mixture in aluminum tubes at the following consumption of components, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping at gyroscope perch fillets, mixing these components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and black pepper, equ Patent Application resulting mixture into aluminum tubes with the following flow components pbw .:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed ingredients with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper, faso the taste of the mixture in aluminum tubes at the following consumption of components, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping at gyroscope perch fillets, mixing these components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper, the pa the obtained mixture into aluminum tubes with the following flow components pbw .:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping at gyroscope perch fillets, mixing these components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and black pepper, F RDCCH resulting mixture into aluminum tubes with the following flow components pbw .:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping at gyroscope perch fillets, mixing these components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper, Faso ku resulting mixture into aluminum tubes with the following flow components pbw .:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping at gyroscope perch fillets, mixing these components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and black pepper, the pa the obtained mixture into aluminum tubes with the following flow components pbw .:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping at gyroscope perch fillets, mixing these components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and black pepper, Faso ku resulting mixture into aluminum tubes with the following flow components pbw .:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping at gyroscope perch fillets, mixing these components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and black pepper, equ Patent Application resulting mixture into aluminum tubes with the following flow components pbw .:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping at gyroscope perch fillets, mixing these components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, the pa the obtained mixture into aluminum tubes with the following flow components pbw .:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed components with wheat flour, lemon juice, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, bean to the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping at gyroscope perch fillets, mixing these components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and black pepper, equ Patent Application resulting mixture into aluminum tubes with the following flow components pbw .:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed ingredients with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, facets to the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping at gyroscope perch fillets, mixing these components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and black pepper, Faso ku resulting mixture into aluminum tubes with the following flow components pbw .:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the above components with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and black pepper, fas A sample of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed ingredients with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed components with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and black pepper, fas A sample of the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the above components with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and black pepper, faso the taste of the mixture in aluminum tubes at the following consumption of components, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed components with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper, faso the taste of the mixture in aluminum tubes at the following consumption of components, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed ingredients with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper, faso the taste of the mixture in aluminum tubes at the following consumption of components, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping at gyroscope perch fillets, mixing these components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, Faso ku resulting mixture into aluminum tubes with the following flow components pbw .:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed ingredients with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper, faso the taste of the mixture in aluminum tubes at the following consumption of components, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed ingredients with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora and black pepper, faso the taste of the mixture in aluminum tubes at the following consumption of components, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping at gyroscope perch fillets, mixing these components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and black pepper, Faso ku resulting mixture into aluminum tubes with the following flow components pbw .:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed ingredients with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping at gyroscope perch fillets, mixing these components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper, the pa the obtained mixture into aluminum tubes with the following flow components pbw .:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping at gyroscope perch fillets, mixing these components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and black pepper, F RDCCH resulting mixture into aluminum tubes with the following flow components pbw .:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping on top of a perch fillet, mixing the listed components with wheat flour, lemon juice, fish broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.015 fish stock 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 onions are cut, sautéed in ghee and chopped in a spinning top. The prepared greens are subjected to freezing, preferably slow, and ground in a spinning top. The prepared perch fillet is cut, fried in ghee and ground in a spinning top. The listed components are mixed with wheat flour, lemon juice, fish broth, salt and CO ₂ extracts of one of the biomass and black bitter pepper provided for by the embodiments of the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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 micromycete from the options provided by the method, 2.5 · 10 ⁵ and for the control product 2.2 · 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, sautéing in melted butter and chopping onion on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping perch fillet on top, mixing the listed components with wheat flour, lemon juice, fish broth, salt and CO ₂ extracts of the biomass of micromycete Pythium catenulatum and black pepper, packing the resulting mixture in aluminum tubes during the following the consumption of components, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, salt and CO ₂ -extracts of biomass of micromycete Pythium coloratum and black pepper, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile and black pepper, packing the resulting mixture into aluminum tubes with the following Flow rate components in parts by weight .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing the resulting mixture into aluminum tubes with the following m flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, salt and CO ₂ -extracts of Pythium ultimum micromycete biomass biomass and black bitter pepper, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing the resulting mixture into aluminum tubes with the following m flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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 the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and black pepper, packing the resulting mixture into aluminum tubes under the following present flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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 the recipe components, cutting, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing the resulting mixture into aluminum tubes with the following m flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing the resulting mixture into aluminum tubes under the following em flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black pepper, packing the resulting mixture in aluminum tubes in the following the total consumption of components, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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 preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packing the resulting mixture in aluminum tubes during the following the consumption of components, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and black pepper, packing the resulting mixture into aluminum tubes under the following present flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella verticillata and black pepper, packing the resulting mixture in aluminum tubes in the wake component consumption, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper, packing the resulting mixture in aluminum tubes in the following the total consumption of components, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and black pepper, packing the resulting mixture into aluminum tubes under the following present flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish stock, salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper, packing the resulting mixture in aluminum tubes in the wake component consumption, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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 the recipe components, cutting, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes under the following em flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminum tubes with trace yuschem flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper, packing the resulting mixture into aluminum tubes under the following em flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and black pepper, packing the resulting mixture into aluminum tubes with the following m flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and black pepper, packing the resulting mixture into aluminum tubes under the following em flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping perch fillet on top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and black pepper, packing the resulting mixture into aluminum tubes with trace yuschem flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following m flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, packing the resulting mixture in aluminum tubes at the following the consumption of components, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and black pepper, packing the resulting mixture into aluminum tubes with trace yuschem flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, packing the resulting mixture in aluminum tubes in the following the total consumption of components, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onion on top, freezing and chopping greens on top, cutting, frying in melted butter and chopping perch fillet on top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and black pepper, packing the resulting mixture into aluminum tubes under the following present flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and black pepper, packing the resulting mixture in aluminum tubes in the wake component consumption, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, salt and CO ₂ extracts of biomass micromycete Mortierella zychae and black pepper, packing the resulting mixture in aluminum tubes, as follows m consumption of components, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, salt and CO ₂ extracts of biomass micromycete Mortierella marburgensis and black pepper, packing the resulting mixture in aluminum tubes in the wake component consumption, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish stock, salt and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and black pepper, packing the resulting mixture in aluminum tubes in the wake component consumption, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, salt and CO ₂ extracts of biomass micromycete Mortierella sarnyensis and black pepper, packing the resulting mixture in aluminum tubes in the wake component consumption, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper, packing the resulting mixture in aluminum tubes in the following the total consumption of components, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes under the following present flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onions in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish stock, salt and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper, packing the resulting mixture in aluminum tubes in the wake component consumption, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella parvispora and black pepper, packing the resulting mixture in aluminum tubes in the following the total consumption of components, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and black pepper, packing the resulting mixture into aluminum tubes under the following present flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packing the resulting mixture in aluminum tubes at the following the consumption of components, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes with the following m flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and black pepper, packing the resulting mixture into aluminum tubes under follows uyuschem flow components pbw .: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock 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 the recipe components, cutting, sautéing in melted butter and chopping onion in a spinning top, freezing and chopping greens in a spinning top, cutting, frying in melted butter and chopping perch fillet in a spinning top, mixing the listed components with wheat flour, lemon juice, fish broth, salt and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization.