RU2336783C1 - Method of manufacturing special purposed canned food "moscow borsch" (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 special purposed canned food "Moscow borsch" involves cutting, blanching and mincing potatoes and onion, blanching and mincing beetroots and carrots, freezing and mincing bunching onion and greenstuffs, cutting and mincing beef, mincing salted cucumbers, mixing the above components with sour cream, bone broth, sugar, table salt, citric acid and CO₂ extract of the specified micromitset biomass, 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.

A known method of producing a culinary dish "Moscow Borsch", involving the preparation of recipe components, cutting, laying in boiling water, simmering until cooked, cooling, separation from the broth and cutting of beef, cooking, cooling, separation from the broth and cutting of beets, filtering meat broth and beetroot broth, cooking and cutting carrots and potatoes, cutting onions and pickles, chopping green onions and greens, mixing beef, beets, potatoes, carrots, onions, pickles, vinegar, sugar and salt, pouring the mixture with meat broth and beetroot broth, stirring, dressing with sour cream and sprinkling with green onions and herbs to get the finished dish (Kuropatkina M.V., Best recipes for first courses - M .: Veche, 2004, p.15 -16).

The technical result of the group of inventions is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the production method of canned food "Moscow Borsch" for special purposes involves the preparation of recipe components, cutting, blanching and chopping potatoes and onions on a spinning top, blanching and chopping beets and carrots on a spinning top, freezing and chopping green onions and greens on a spinning top , cutting and grinding in a top of beef, grinding in a top of pickles, mixing these components with sour cream, bone broth, sugar, table salt, sour lemon oh and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and a CO ₂ -extract of biomass of micromycete Pythium coloratum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid oyoy and CO ₂ -extract of biomass of micromycete Pythium gracile, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid oyoy and CO ₂ -extract of biomass of micromycete Pythium irregulare, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass of micromycete Pythium ultimum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid oyoy and CO ₂ -extract of biomass of micromycete Pythium insidiosum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and a CO ₂ -extract of biomass micromycete Saprolegnia parasitica, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella alpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and a CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella exigua, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella verticillata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella globalpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella lignicola, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella strangulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid oyoy and CO ₂ -extract of biomass micromycete Mortierella gracilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella jenkinii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella sclerotiella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella zychae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella marburgensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella sarnyensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella gemmifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella reticulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella parvispora, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella pulchella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella gamsii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of canned food “Moscow Borsch” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes and onions on a top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens, cutting and grinding in a top of beef, grinding in a top of pickles, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid otoy and CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared potatoes and onions are chopped, blanched and chopped in a spinning top. Prepared beets and carrots are blanched and ground in a spinning top. Prepared chives and greens are subjected to freezing, preferably quick, and chopped in a spinning top. Prepared beef is cut and ground in a spinning top. Prepared pickles are ground in a spinning top. The listed components are mixed with sour cream, bone broth, sugar, sodium chloride, citric acid and a CO ₂ extract of one of the biomass provided for by the embodiments of the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

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

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to an experimental product, regardless of the choice of CO ₂ -extract of biomass of micromycete from 5.6 · 10 ⁴ provided for by the process variants, and 4.7 · 10 ⁴ for the control product, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes the preparation of prescription components, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping on a top of beets and carrots, freezing and chopping on a top of green onions and herbs, cutting and chopping on a top of beef , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract of the biomass of Pythium cate micromycete nulatum, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 bone broth up the yield of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping on a top of beets and carrots, freezing and chopping on a top of green onions and herbs, cutting and chopping on a top of beef , grinding on top of pickles, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass of micromycete Pythium colo ratum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and onions on a spinning top, blanching and chopping beets and carrots on a spinning top, freezing and chopping green onions and greens on a spinning top, cutting and grinding beef tops , grinding on top of pickles, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass of micromycete Pythium grac ile, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 Pythium gracile CO ₂ biomass extract of micromycete 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and onions in a spinning top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens on a top, cutting and grinding beef tops , grinding on top of pickles, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract of the biomass of micromycete Pythium irre gulare, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 Pythium irregulare CO ₂ Biomass Extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and onions on a spinning top, blanching and chopping beets and carrots on a spinning top, freezing and chopping green onions and greens on a spinning top, cutting and grinding beef tops , grinding on top of pickles, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass of micromycete Pythium ulti mum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 Pythium ultimum micromycete biomass CO ₂ extract 0.002 bone broth before the release of the target product 1000 sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and onions on a spinning top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens on a top, cutting and grinding beef tops , grinding on top of pickles, mixing the listed components with sour cream, bone broth, sugar, salt, citric acid and CO ₂ -extract of biomass of micromycete Pythium insi diosum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and onions on a spinning top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens on a top, cutting and chopping beef tops , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract of Saprolegnia micromycete biomass parasitica, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Saprolegnia parasitica 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and onions on a spinning top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens on a top, cutting and grinding beef tops , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella alpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella alpina 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and onions on a spinning top, blanching and chopping beets and carrots on a spinning top, freezing and chopping green onions and greens on a spinning top, cutting and grinding beef tops , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and onions on a spinning top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens on a top, cutting and chopping beef tops , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 Mortierella bainieri micromycete biomass CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens on a top, cutting and chopping beef tops , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella exigua, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and onions on a spinning top, blanching and chopping beets and carrots on a spinning top, freezing and chopping green onions and greens on a spinning top, cutting and grinding beef tops , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella minutissima, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella minutissima 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping on a top of beets and carrots, freezing and chopping on a top of green onions and herbs, cutting and chopping on a top of beef , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella verticillata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella verticillata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping on a top of beets and carrots, freezing and chopping on a top of green onions and herbs, cutting and chopping on a top of beef , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 Mortierella hygrophila CO ₂ Biomass Extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping on a top of beets and carrots, freezing and chopping on a top of green onions and herbs, cutting and chopping on a top of beef , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and onions on a spinning top, blanching and chopping beets and carrots on a spinning top, freezing and chopping green onions and greens on a spinning top, cutting and grinding beef tops , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella globalpina, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 Mortierella globalpina CO ₂ biomass extract of micromycete 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping on a top of beets and carrots, freezing and chopping on a top of green onions and herbs, cutting and chopping on a top of beef , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella indohii 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and onions in a spinning top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens on a top, cutting and grinding beef tops , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella sepedonioides 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and onions on a spinning top, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens on a top, cutting and grinding beef tops , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella lignicola, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella lignicola 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and onions on a spinning top, blanching and chopping beets and carrots on a spinning top, freezing and chopping green onions and greens on a spinning top, cutting and grinding beef tops , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella humilis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, involving the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping on a top of beets and carrots, freezing and chopping on a top of green onions and herbs, cutting and chopping on a top of beef , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella alliaceae, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella alliaceae 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and onions on a spinning top, blanching and chopping beets and carrots on a spinning top, freezing and chopping green onions and greens on a spinning top, cutting and grinding beef tops , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella strangulata, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella strangulata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and onions on a spinning top, blanching and chopping beets and carrots on a spinning top, freezing and chopping green onions and greens on a spinning top, cutting and grinding beef tops , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 Mortierella pusilla micromycete biomass CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and onions in a spinning top, blanching and chopping beets and carrots on a spinning top, freezing and chopping green onions and greens on a spinning top, cutting and grinding beef tops , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella gracilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ extract of biomass micromycete Mortierella gracilis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping on a top of beets and carrots, freezing and chopping on a top of green onions and herbs, cutting and chopping on a top of beef , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella globulifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ extract of micromycete biomass Mortierella globulifera 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping on a top of beets and carrots, freezing and chopping on a top of green onions and herbs, cutting and chopping on a top of beef , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella jenkinii, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid od CO ₂ extract of micromycete biomass Mortierella jenkinii 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens on a top, cutting and grinding beef tops , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella dichotoma, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella dichotoma 0.002 bone broth 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 recipes, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping on a top of beets and carrots, freezing and chopping on a top of green onions and herbs, cutting and grinding on a top of beef , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella sclerotiella, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella sclerotiella 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping on a top of beets and carrots, freezing and chopping on a top of green onions and herbs, cutting and chopping on a top of beef , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella zychae, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella zychae 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping on a top of beets and carrots, freezing and chopping on a top of green onions and herbs, cutting and chopping on a top of beef , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella marburgensis, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ extract of micromycete biomass Mortierella marburgensis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping on a top of beets and carrots, freezing and chopping on a top of green onions and herbs, cutting and chopping on a top of beef , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella beljakovae, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella beljakovae 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping on a top of beets and carrots, freezing and chopping on a top of green onions and herbs, cutting and chopping on a top of beef , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella sarnyensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella sarnyensis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping on a top of beets and carrots, freezing and chopping on a top of green onions and herbs, cutting and chopping on a top of beef , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella nigrescens, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella nigrescens 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping on a top of beets and carrots, freezing and chopping on a top of green onions and herbs, cutting and grinding on a top of beef , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella gemmifera, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella gemmifera 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping on a top of beets and carrots, freezing and chopping on a top of green onions and herbs, cutting and chopping on a top of beef , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella reticulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella reticulata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping on a top of beets and carrots, freezing and chopping on a top of green onions and herbs, cutting and chopping on a top of beef , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella parvispora, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella parvispora 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping a beet and carrots on a top, freezing and chopping green onions and greens on a top, cutting and chopping beef on top , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella pulchella, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella pulchella 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping on a top of beets and carrots, freezing and chopping on a top of green onions and herbs, cutting and chopping on a top of beef , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella gamsii, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella gamsii 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens on a top, cutting and chopping beef tops , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ -extract of biomass micromycete Mortierella spinosa 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens on a top, cutting and chopping beef tops , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ extract of micromycete biomass Mortierella nantahalensis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on a top of potatoes and onions, blanching and chopping beets and carrots on a top, freezing and chopping green onions and greens on a top, cutting and chopping beef tops , chopping salted cucumbers on top, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 70.43-72.47 beet 37.2-38.7 onion 23,4-23,7 carrot 35.1-36 potatoes 192-202.5 salted cucumbers 61.32 green onions 27.5 greenery 12.5 sour cream 31.25 sugar 2,5 salt 9.63 lemon acid 0.1 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 bone broth before the release of the target product 1000, sealing and sterilization.