RU2336781C1 - Method of manufacturing special purposed canned food "vegetable soup with scallop" (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned first-course dishes for space feeding. The method of manufacturing canned food "Vegetable soup with scallop involves cutting, sauteing in melted butter and mincing carrots and onion, cutting, blanching and mincing cauliflower, potatoes, vegetable marrows and tomatoes, freezing and mincing fresh green peas and parsley, mincing scallop fillet, mixing the above components with drinking water, table salt and CO₂ extracts of the specified micromitset biomass, black pepper and bay leaves, packing the obtained mix in aluminium tubes, hermetic sealing and sterilisation.

EFFECT: production of canned food with high digestibility.

41 cl

Description

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

There is a method of producing a culinary dish "Vegetable Soup with Scallop", which includes preparing the recipe components, pouring with drinking water, cooking until cooked, separating the scallop fillet from the broth and cutting carrots and onions in margarine, cutting and seasoning zucchini , cutting cauliflower, potatoes, tomatoes and parsley, bringing the broth to a boil, adding cauliflower to it, bringing to a boil, adding potatoes, carrots and onions, cooking until done digestion at the end of cooking zucchini, tomatoes, canned green peas, salt and spices, adding scallop fillet and sprinkling with parsley to get the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products of the peoples of Russia. - St. Petersburg: ProfiKS, 2003, p. 69-70).

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 vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower and potatoes , zucchini and tomatoes, freezing and grinding on a top fresh grain of green peas and parsley, grinding on top of a fillet of scallop, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium catenulatum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking with water, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium gracile, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking with water, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium irregulare, black bitter pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking with water, sodium chloride and CO ₂ -extracts of the biomass of Pythium ultimum micromycete, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium insidiosum, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking with water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping on top a fresh grain of green peas and parsley, chopping on top a fillet of scallop, mixing the listed ingredients with drinking water, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared carrots and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared cauliflower, potatoes, zucchini and tomatoes are cut, blanched and ground in a spinning top. Prepared fresh grain of green peas and parsley are subjected to freezing, preferably slow, and crushed in a spinning top. The prepared scallop fillet is ground in a spinning top. The listed components are mixed with drinking water, sodium chloride and CO ₂ -extracts of one of the biomass, black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except drinking water is given taking into account the norms of waste and losses of each type of raw material. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of CO ₂ -extract of the biomass of micromycete from the options provided by the method, 5.4 · 10 ⁴ and for the control product 4 · 10 ^4, 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the listed components with drinking water, sodium chloride and CO ₂ -extracts of Pythiu micromycete biomass m catenulatum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Pythium catenulatum micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the listed components with drinking water, sodium chloride and CO ₂ -extracts of Pythiu micromycete biomass m coloratum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Pythium coloratum micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh green pea grains and parsley, grinding scallop fillet on a top, mixing the listed components with drinking water, sodium chloride and CO ₂ -extracts of Pyth micromycete biomass ium gracile, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Pythium gracile CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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, sautéing in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the listed components with drinking water, sodium chloride and CO ₂ -extracts of Pythiu micromycete biomass m irregulare, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Pythium irregulare CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the listed components with drinking water, sodium chloride and CO ₂ -extracts of Pythiu micromycete biomass m ultimum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Pythium ultimum micromycete biomass CO ₂ extract 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ extract leafs 0.002 water 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the listed components with drinking water, sodium chloride and CO ₂ -extracts of Pythiu micromycete biomass m insidiosum, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Pythium insidiosum micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the listed components with drinking water, sodium chloride and CO ₂ -extracts of Saprol micromycete biomass egnia parasitica, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO ₂ -extract of biomass micromycete Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the listed components with drinking water, sodium chloride and CO ₂ extracts of Mortie micromycete biomass rella alpina, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the listed components with drinking water, sodium chloride and CO ₂ extracts of Mortie micromycete biomass rella elongata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Micromycete Mortierella elongata CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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, sautéing in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella bainieri, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella exigua, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella exigua micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh top grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella minutissima, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO ₂ -extract of biomass micromycete Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella verticillata micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella hygrophila CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella polycephala micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella globalpina, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella globalpina CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella indohii CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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, sautéing in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh top grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella sepedonioides, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella sepedonioides micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella lignicola, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO ₂ -extract of biomass micromycete Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the listed components with drinking water, sodium chloride and CO ₂ extracts of Morti micromycete biomass erella alliaceae, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella alliaceae CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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, sautéing in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella strangulata, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Micromycete Mortierella strangulata CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 recipes, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella pusilla, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella pusilla micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella gracilis, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Micromycete Mortierella gracilis biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella globulifera, pepper of black bitter and bay leaves, packing the mixture in aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella globulifera CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella jenkinii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella jenkinii CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000, sealing and sterilization. 27. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the listed components with drinking water, sodium chloride and CO ₂ extracts of Morti micromycete biomass erella dichotoma, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella dichotoma CO ₂ Biomass Extract 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000, sealing and sterilization. 28. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella sclerotiella, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella sclerotiella CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh top grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella zychae, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella zychae micromycete biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Micromycete Mortierella marburgensis CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella beljakovae, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella beljakovae CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions on top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella sarnyensis, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Micromycete Mortierella sarnyensis CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella nigrescens CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella gemmifera, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella gemmifera CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the listed components with drinking water, sodium chloride and CO ₂ extracts of Morti micromycete biomass erella reticulata, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella reticulata CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh top grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella parvispora, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella parvispora CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella pulchella, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella pulchella biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella gamsii, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO ₂ -extract of biomass micromycete Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ bay leaf extract 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the listed components with drinking water, sodium chloride and CO ₂ extracts of Morti micromycete biomass erella spinosa, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Mortierella spinosa biomass CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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 carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the above components with drinking water, sodium chloride and CO ₂ -extracts of Morti micromycete biomass erella nantahalensis, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Micromycete Mortierella nantahalensis CO ₂ Biomass Extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water 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, sautéing in melted butter and chopping carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes, freezing and chopping fresh grains of green peas and parsley, grinding scallop fillet on a top, mixing the listed components with drinking water, sodium chloride and CO ₂ extracts of Mor micromycete biomass tierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000, sealing and sterilization.