RU2337584C1 - Method of manufacturing special purposed canned food "tuna with parsley sauce" (versions) - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: cans are manufactured by cutting, sauteing in melted butter and mincing onion, cutting, blanching and mincing potatoes, freezing and mincing parsley, mincing tuna fillet. The above components are mixed with dry white wine, table salt and CO₂-extracts of the specified micromitset biomass and black pepper. The obtained mix is packed in aluminium tubes, hermetically sealed and sterilised.

EFFECT: increased digestibility.

41 cl

Description

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

A known method of obtaining a culinary dish "Tuna with parsley sauce", which includes cooking and cutting potatoes, chopping parsley, chopping and sautéing onion in vegetable oil, adding parsley, dry white wine, table salt and black bitter pepper to it, boiling , adding canned tuna and potatoes and stewing until cooked to get the finished dish (Kotok V.A. Mexican cuisine. - Chelyabinsk: Arkaim, 2003, p.145).

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

This result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping on a top of a potato, freezing and chopping on a top parsley, chopping tuna fillet on top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Pythium catenulatum and black pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Pythium coloratum and black pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping gyroscope parsley, grinding at gyroscope tuna fillets, mixing these components with a dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile and black pepper, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Pythium irregulare and black pepper packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping gyroscope parsley, grinding at gyroscope tuna fillets, mixing these components with a dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and black pepper, Asovka River resulting mixture into aluminum tubes with the following flow components pbw .:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Pythium insidiosum and black pepper packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black pepper first, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella alpina and black pepper packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella elongata and black pepper about, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black pepper about, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping gyroscope parsley, grinding at gyroscope tuna fillets, mixing these components with a dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and black pepper th, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella verticillata and black pepper wow, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper first, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping gyroscope parsley, grinding at gyroscope tuna fillets, mixing these components with a dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and black pepper th, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper first, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley greens. 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping gyroscope parsley, grinding at gyroscope tuna fillets, mixing these components with a dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper gorkog , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping gyroscope parsley, grinding at gyroscope tuna fillets, mixing these components with a dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and black pepper gor th, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping gyroscope parsley, grinding at gyroscope tuna fillets, mixing these components with a dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper o, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping gyroscope parsley, grinding at gyroscope tuna fillets, mixing these components with a dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and black pepper gorkog , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping gyroscope parsley, grinding at gyroscope tuna fillets, mixing these components with a dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and black pepper o, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping gyroscope parsley, grinding at gyroscope tuna fillets, mixing these components with a dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and black pepper th, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping gyroscope parsley, grinding at gyroscope tuna fillets, mixing these components with a dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper gorkog , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper about, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping gyroscope parsley, grinding at gyroscope tuna fillets, mixing these components with a dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and black pepper th, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierelia globulifera 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ extracts of biomass micromycete Mortierella jenkinii and black pepper about, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping gyroscope parsley, grinding at gyroscope tuna fillets, mixing these components with a dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and black pepper o, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and black pepper wow, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and black pepper wow, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and black pepper first, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping top of parsley, chopping tuna fillet on top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper first, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper first, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping gyroscope parsley, grinding at gyroscope tuna fillets, mixing these components with a dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper o, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper first, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella parvispora and black pepper first, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping gyroscope parsley, grinding at gyroscope tuna fillets, mixing these components with a dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and black pepper o, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping gyroscope parsley, grinding at gyroscope tuna fillets, mixing these components with a dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper gorkog , Packing the resulting mixture into aluminum tubes with the following flow components pbw .:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping gyroscope parsley, grinding at gyroscope tuna fillets, mixing these components with a dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and black pepper gor th, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Tuna with parsley sauce” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping on a top of a potato, freezing and chopping a top of parsley, chopping tuna fillet on a top, mixing the listed components with dry white wine, table salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.01 dry white wine before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared potatoes are cut, blanched in and chopped on top.

Prepared parsley is subjected to freezing, preferably slow, and crushed in a spinning top. The prepared tuna fillet is ground in a spinning top. The listed components are mixed with dry white wine, table salt and CO ₂ -extracts of one of the biomass and black bitter pepper provided for by the variants 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 dry white wine 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 amounted to a test product, regardless of the choice of CO ₂ -extract micromycete biomass from the options provided by the method, 10.1 · 10 ⁴ and for the control product 6 · 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a top, cutting, blanching and chopping in a potato top, freezing and chopping parsley greens in a top, chopping tuna fillet in a top, mixing the listed components with dry white wine, salt and CO ₂ -extracts of biomass of micromycete Pythium catenulatum and black pepper, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 2. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens on top, chopping tuna fillet on top, mixing these components with dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum and black pepper, packing the resulting mixture into aluminum tubes with the following Flow rate components in parts by weight .: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 3. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, blanching and chopping in a potato top, freezing and chopping parsley greens in a spinning top, chopping tuna fillet in a spinning top, mixing these components with dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile and black pepper, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 4. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens on top, chopping tuna fillet on top, mixing the listed components with dry white wine, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium irregulare and black pepper, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 5. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, blanching and chopping in a potato top, freezing and chopping parsley greens in a spinning top, chopping tuna fillet in a spinning top, mixing these components with dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and black pepper, packing the resulting mixture into aluminum tubes with the following p gathering components in parts by weight .: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 6. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens on top, chopping tuna fillet on top, mixing the listed components with dry white wine, salt and CO ₂ -extracts of biomass of micromycete Pythium insidiosum and black pepper, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens on top, chopping tuna fillet on top, mixing these components with dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and black pepper, packing the resulting mixture into aluminum tubes with the following m flow components pbw .: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 8. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens on top, chopping tuna fillet on top, mixing the listed components with dry white wine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina and black pepper, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 9. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, blanching and chopping on a top of potatoes, freezing and chopping parsley greens in a spinning top, chopping tuna fillet on a top, mixing these components with dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 10. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a top, cutting, blanching and chopping in a potato top, freezing and chopping parsley greens in a top, chopping tuna fillet in a top, mixing the listed components with dry white wine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black pepper, packing the resulting mixture in aluminum tubes with the following m consumption of components, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 11. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens on top, chopping tuna fillet on top, mixing the listed components with dry white wine, salt and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 12. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens on top, chopping tuna fillet on top, mixing these components with dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and black pepper, packing the resulting mixture into aluminum tubes under the following em flow components pbw .: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 13. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens on top, chopping tuna fillet on top, mixing the listed components with dry white wine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata and black pepper, packing the resulting mixture in aluminum tubes during the following the total consumption of components, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 14. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a top, cutting, blanching and chopping in a potato top, freezing and chopping parsley greens in a top, chopping tuna fillet in a top, mixing the listed components with dry white wine, salt and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper, packing the resulting mixture in aluminum tubes during the following the consumption of components, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 15. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a top, cutting, blanching and chopping in a potato top, freezing and chopping parsley greens in a top, chopping tuna fillet in a top, mixing these components with dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and black pepper, packing the resulting mixture into aluminum tubes under the following em flow components pbw .: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 16. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, blanching and chopping in a potato top, freezing and chopping parsley greens in a spinning top, chopping tuna fillet on a top, mixing the listed components with dry white wine, salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper, packing the resulting mixture in aluminum tubes at the following the consumption of components, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 17. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens on top, chopping tuna fillet on top, mixing these components with dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 18. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping potato tops, freezing and chopping parsley greens, chopping tuna fillet on top, mixing these components with dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminum tubes under the following present flow components pbw .: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 19. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens on top, chopping tuna fillet on top, mixing these components with dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper, packing the resulting mixture into aluminum tubes with the following m flow components pbw .: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 20. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens on top, chopping tuna fillet on top, mixing these components with dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens on top, chopping tuna fillet on top, mixing these components with dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and black pepper, packing the resulting mixture into aluminum tubes with the following m flow components pbw .: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 22. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens on top, chopping tuna fillet on top, mixing these components with dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and black pepper, packing the resulting mixture into aluminum tubes under the following em flow components pbw .: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 23. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, blanching and chopping in a potato top, freezing and chopping parsley greens in a spinning top, chopping tuna fillet in a spinning top, mixing these components with dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 24. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, blanching and chopping in a potato top, freezing and chopping parsley greens in a spinning top, chopping tuna fillet in a spinning top, mixing the listed components with dry white wine, salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, packing the resulting mixture in aluminum tubes during the following m consumption of components, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 25. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens in a spinning top, chopping tuna fillet on top, mixing these components with dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and black pepper, packing the resulting mixture into aluminum tubes under the following em flow components pbw .: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 26. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens on top, chopping tuna fillet on top, mixing the listed components with dry white wine, salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, packing the resulting mixture in aluminum tubes, as follows m consumption of components, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 27 .. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens on top, chopping tuna fillet on top, mixing the above components with dry white wine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packing the resulting mixture in aluminum tubes during the following the consumption of components, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 28. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping potato tops, freezing and chopping parsley greens, chopping tuna fillet on top, mixing the listed components with dry white wine, salt and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and black pepper, packing the resulting mixture in aluminum tubes during the following the total consumption of components, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 29. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, blanching and chopping in a top of potatoes, freezing and chopping parsley greens in a spinning top, chopping tuna fillet in a spinning top, mixing the listed components with dry white wine, salt and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 30. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping potato tops, freezing and chopping parsley greens, chopping tuna fillet on top, mixing the listed components with dry white wine, salt and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and black pepper, packing the resulting mixture in aluminum tubes during the following the total consumption of components, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 31. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens on top, chopping tuna fillet on top, mixing the listed components with dry white wine, salt and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and black pepper, packing the resulting mixture in aluminum tubes during the following the consumption of components, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 32. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens in a spinning top, chopping tuna fillet on top, mixing the listed components with dry white wine, salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper, packing the resulting mixture in aluminum tubes during the following the consumption of components, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 33. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens on top, chopping tuna fillet on top, mixing the listed components with dry white wine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper, packing the resulting mixture in aluminum tubes during the following the consumption of components, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 34. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens in a spinning top, chopping tuna fillet on top, mixing these components with dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes with the following m flow components pbw .: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 35. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion in a top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens in a top, chopping tuna fillet on top, mixing the listed components with dry white wine, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper, packing the resulting mixture in aluminum tubes at the following the consumption of components, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens on top, chopping tuna fillet on top, mixing the listed components with dry white wine, salt and CO ₂ -extracts of biomass micromycete Mortierella parvispora and black pepper, packing the resulting mixture in aluminum tubes at the following the consumption of components, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 37. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens in a top, chopping tuna fillet on top, mixing these components with dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and black pepper, packing the resulting mixture into aluminum tubes with the following m flow components pbw .: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 38. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping potato tops, freezing and chopping parsley greens, chopping tuna fillet on top, mixing the listed components with dry white wine, salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packing the resulting mixture in aluminum tubes in the following component consumption, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 39. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens in a spinning top, chopping tuna fillet on top, mixing these components with dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 40. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion in a spinning top, cutting, blanching and chopping potato tops, freezing and chopping parsley greens in a spinning top, chopping tuna fillet on top, mixing these components with dry white wine, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and black pepper, packing the resulting mixture into aluminum tubes under the following present flow components pbw .: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization. 41. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping potato tops, freezing and chopping parsley greens, chopping tuna fillet on top, mixing the listed components with dry white wine, salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: tuna fillet 160.26 melted butter 57.69 onion 90-91.15 potatoes 164.1-173.08 parsley 300,48 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.01 dry white wine before the release of the target product 1000, sealing and sterilization.