RU2336730C1 - Method of manufacturing special purposed canned food "swordfish in sour cream sauce" (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing fish canned food for space feeding. Cans are manufactured by cutting, frying in melted butter and mincing swordfish fillet, freezing and mincing garden cress and bunching onion. The above components are mixed with sour cream, table salt and CO₂ extracts of the specified micromitset biomass, black pepper, red hot pepper and mustard. The obtained mix is packed in aluminium tubes, hermetically sealed and sterilised.

EFFECT: production of canned food with high digestibility.

41 cl

Description

A group of inventions relates to the production technology of canned fish for space nutrition.

A known method of producing a culinary dish "Swordfish in sour cream sauce", which includes preparing the recipe components, chopping green onions, cutting, sprinkling with salt, aging for 20 minutes, sprinkling with hot black pepper and hot red pepper and frying on both sides 3 -5 minutes with each swordfish fillet in butter, adding milk and Dijon mustard to it, heat treatment, adding salt, green onions and sour cream, stirring and decorating with watercress to get the finished dish (Japanese to Hookah. - M .: EKSMO-Press, 2001, p.137).

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 canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping the swordfish fillet on top, freezing and chopping watercress and green onions on top , mixing the listed components with sour cream, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium catenulatum, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes in the following the total consumption of components, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing these components with sour cream, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper, red hot pepper and mustard, packing the resulting mixture into aluminum tubes under the following present flow components pbw .:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing these components with sour cream, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper, red hot pepper and mustard, packing the resulting mixture into aluminum tubes under the following em flow components pbw .:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onions, mixing the listed components with sour cream, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium irregulare, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes in the wake component consumption, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing these components with sour cream, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper, red hot pepper and mustard, packing the resulting mixture into aluminum tubes under the following em flow components pbw .:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onions, mixing the listed components with sour cream, sodium chloride and CO ₂ extracts of the biomass of micromycete Pythium insidiosum, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes in the wake component consumption, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes when the blowing flow of components, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onions, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes in the wake component consumption, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onions, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes with a trace the increasing consumption of components, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onions, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes with a trace the increasing consumption of components, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onions, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes in the wake component consumption, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing these components with sour cream, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black pepper, red hot pepper and mustard, packing the resulting mixture into aluminum tubes with seq blowing flow components pbw .:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onions, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes when traveling consumption of components, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes when the blowing flow of components, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing these components with sour cream, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper, red hot pepper and mustard, packing the resulting mixture into aluminum tubes with seq blowing flow components pbw .:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes when the blowing flow of components, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing these components with sour cream, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, black pepper, red hot pepper and mustard, packing the resulting mixture into aluminum tubes with trace yuschem flow components pbw .:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing these components with sour cream, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black pepper, red hot pepper and mustard, packing the resulting mixture into aluminum tubes with a eduyuschem flow components pbw .:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing these components with sour cream, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, black pepper, red hot pepper and mustard, packing the resulting mixture into aluminum tubes under follows uyuschem flow components pbw .:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing these components with sour cream, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper, red hot pepper and mustard, packing the resulting mixture into aluminum tubes with trace yuschem flow components pbw .:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing these components with sour cream, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper, red hot pepper and mustard, packing the resulting mixture into aluminum tubes under follows uyuschem flow components pbw .:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing these components with sour cream, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper, red hot pepper and mustard, packing the resulting mixture into aluminum tubes with seq blowing flow components pbw .:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing these components with sour cream, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, black pepper, red hot pepper and mustard, packing the resulting mixture into aluminum tubes with trace yuschem flow components pbw .:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onions, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes with a trace the increasing consumption of components, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing these components with sour cream, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black pepper, red hot pepper and mustard, packing the resulting mixture into aluminum tubes with seq blowing flow components pbw .:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onions, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes with a trace the increasing consumption of components, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing these components with sour cream, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper, red hot pepper and mustard, packing the resulting mixture into aluminum tubes under follows uyuschem flow components pbw .:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onions, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes when traveling consumption of components, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onions, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes in the wake component consumption, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onions, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes when traveling consumption of components, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes when the blowing flow of components, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes when the blowing flow of components, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onions, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes when the blowing flow of components, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing these components with sour cream, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper, red hot pepper and mustard, packing the resulting mixture into aluminum tubes under follows uyuschem flow components pbw .:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onions, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes when the blowing flow of components, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes when the blowing flow of components, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing these components with sour cream, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper, red hot pepper and mustard, packing the resulting mixture into aluminum tubes under follows uyuschem flow components pbw .:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onions, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes in the wake component consumption, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing these components with sour cream, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, black pepper, red hot pepper and mustard, packing the resulting mixture into aluminum tubes with trace yuschem flow components pbw .:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onion, mixing these components with sour cream, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper, red hot pepper and mustard, packing the resulting mixture into aluminum tubes with a eduyuschem flow components pbw .:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned fish and sour cream sauce canned food production process involves preparing the recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green on top onions, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.02 CO ₂ extract Mustard 0,025 sour cream 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. The prepared swordfish fillet is cut, fried in ghee and crushed in a spinning top. Prepared watercress and green onions are subjected to freezing, preferably quick, and crushed in a spinning top. The listed components are mixed with sour cream, sodium chloride and CO ₂ -extracts of one of the biomass prescribed by the invention, black bitter pepper, red hot pepper and mustard. 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 sour cream, is given taking into account the norms of waste and losses of each type of raw material.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the methods provided, 2.6 · 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 recipe components, cutting, frying in ghee and chopping swordfish fillet on a spinning top, freezing and chopping watercress and green onions on a spinning top, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium catenulatum, bitter black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 recipe components, cutting, frying in ghee and chopping swordfish fillet on a spinning top, freezing and chopping watercress and green onion on a spinning top, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping swordfish fillet on a top, freezing and chopping watercress and green onions in a spinning top, mixing these components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Pythium gracile, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 recipe components, cutting, frying in ghee and chopping swordfish fillet on a top, freezing and chopping watercress and green onions in a spinning top, mixing these components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Pythium irregulare, black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 recipe components, cutting, frying in ghee and chopping swordfish fillet on a top, freezing and chopping watercress and spring onion in a spinning top, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium ultimum, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 recipe components, cutting, frying in ghee and chopping swordfish fillet on a top, freezing and chopping watercress and green onions on top, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium insidiosum, black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing the listed ingredients with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping swordfish fillet on a top, freezing and chopping watercress and green onions on top, mixing the listed components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella alpina, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, wt.h: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sealing and sterilization. sour cream 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 swordfish fillet on a top, freezing and chopping watercress and green onions in a spinning top, mixing the listed components with sour cream, salt and CO _2- extracts of biomass micromycete Mortierella elongata, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing the listed components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella bainieri, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sealing and sterilization. sour cream 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 recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing the listed ingredients with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella exigua, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sealing and sterilization. sour cream before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping swordfish fillet on a top, freezing and chopping watercress and green onions in a spinning top, mixing these components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella minutissima, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 swordfish fillet on a spinning top, freezing and chopping watercress and green onions on a spinning top, mixing the listed components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella verticillata, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping swordfish fillet on a top, freezing and chopping watercress and spring onion in a spinning top, mixing these components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella hygrophila, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing the listed components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella polycephala, black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sealing and sterilization. sour cream 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 swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing the listed components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella globalpina, black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing the listed components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella indohii, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 swordfish fillet on a top, freezing and chopping watercress and spring onion in a spinning top, mixing these components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella sepedonioides, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing the listed ingredients with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella lignicola, black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing the listed components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella humilis, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping swordfish fillet on a top, freezing and chopping watercress and spring onion in a spinning top, mixing these components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella alliaceae, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing the listed ingredients with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella strangulata, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping swordfish fillet on a top, freezing and chopping watercress and green onions in a spinning top, mixing these components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella pusilla, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping swordfish fillet on a top, freezing and chopping watercress and green onions in a spinning top, mixing the listed components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella gracilis, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing the listed components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella globulifera, black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing the listed components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella jenkinii, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkini 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing the listed ingredients with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella dichotoma, black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing the listed components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella sclerotiella, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing these components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella zychae, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green onion in a spinning top, mixing these components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella marburgensis, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 recipe components, cutting, frying in ghee and chopping swordfish fillet on a top, freezing and chopping watercress and green onions in a spinning top, mixing these components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing the listed ingredients with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella sarnyensis, black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing the listed ingredients with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella nigrescens, black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing the listed ingredients with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella gemmifera, black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 recipe components, cutting, frying in ghee and chopping swordfish fillet on a top, freezing and chopping watercress and green onions in a spinning top, mixing the listed components with sour cream, salt and CO _2- extracts of biomass micromycete Mortierella reticulata, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing the listed ingredients with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella parvispora, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing the listed components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella pulchella, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 swordfish fillet on a top, freezing and chopping watercress and green onions in a spinning top, mixing the listed components with sour cream, salt and CO _2- extracts of biomass micromycete Mortierella gamsii, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green onions in a spinning top, mixing these components with sour cream, sodium chloride and CO _2- extracts of biomass micromycete Mortierella spinosa, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, wt.h: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream 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 recipe components, cutting, frying in ghee and chopping swordfish fillet on top, freezing and chopping watercress and green onions on top, mixing the listed ingredients with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper, red hot pepper and mustard, packing the mixture in aluminum tubes at the following component consumption, wt.h: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping swordfish fillet on a top, freezing and chopping watercress and green onions in a spinning top, mixing the listed components with sour cream, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, bitter black pepper, red hot pepper and mustard, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: swordfish fillet 625 melted butter 37.5 watercress 27.5 green onions 82.5 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.02 Mustard CO ₂ Extract 0,025 sour cream before the release of the target product 1000, sealing and sterilization.