RU2338428C1 - Method of production of special purpose canned "echmiadzin bozbash" (versions) - Google Patents

Abstract

FIELD: processing technique of food products.

SUBSTANCE: preserves are cooked by cutting, frying in melted butter and chopping on the cutter of mutton, cutting, sauting in melted butter and chopping on the cutter of onions, cutting, blanching and chopping on the cutter of potatoes, eggplants and paprica, freezing and chopping on the cutter of beans, and green parts of cilantro and basil. The specified components are blended with bone soup, tomato paste, cooking salt and CO₂-extracts of the biomass of the specified type of micromicet and black pepper. The obtained blend is packed into aluminium tubes, sealed and sterilised.

EFFECT: preserves with an increased accessibility.

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 "Echmiadzin Bozbash", which includes shredding and sautéing onion in melted butter, cutting potatoes, green beans, eggplant, vegetable pepper, tomatoes and herbs cilantro and basil, cutting, pouring cold drinking water, cooking over low heat, semi-preparedness, separation from the broth, frying in ghee before browning and pouring lamb in the broth, adding onions, green beans, potatoes, eggplant and vegetable pepper to it, cooking until cooked and adding and 10 minutes before cooking tomatoes, cilantro and basil, table salt and pepper to get the finished dish (Recipes for gourmets. - M .: Citadel Trade, 2005, p.14).

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

This result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a top of potatoes, eggplant and vegetable pepper, freezing and grinding on a top of green beans and green cilantro and basil, mixing the above components with bone broth, tomato minutes paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium coloratum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass of micromycete Pythium gracile and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium irregulare and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass of Pythium ultimum micromycete and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium insidiosum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black pepper, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera and black pepper, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Echmiadzin Bozbash canned food production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper on a top, freezing and chopping green beans and cilantro and basil greens on a top, mixing the above components with bone broth, tomato paste, sodium chloride, and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 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 mutton is cut, fried in ghee and crushed in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared potatoes, eggplant and vegetable pepper are chopped, blanched and chopped in a spinning top. Prepared green beans and cilantro and basil greens are subjected to freezing, preferably slow, and ground in a spinning top. The listed components are mixed with bone broth, tomato paste, sodium chloride and CO ₂ extracts of one of the biomass and black bitter pepper provided for by the embodiments of the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. 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 of biomass micromycete from the provided process options, 6.3 · 10 ⁴ and for the control product 5.4 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper, freezing and grinding on a spinning top of green beans and cilantro and basil greens, mixing these components with bone broth, tomato paste, sodium chloride and CO ₂ biomass extracts micromycete Pythium catenulatum and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton in a top, chopping, sautéing in melted butter and chopping onion in a spinning top, cutting, blanching and chopping potato, eggplant and vegetable pepper, freezing and grinding on a spinning top of green beans and cilantro and basil greens, mixing these components with bone broth, tomato paste, sodium chloride and CO ₂ biomass extracts micromycete Pythium coloratum and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.005 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper, freezing and grinding on a spinning top of green beans and cilantro and basil greens, mixing these components with bone broth, tomato paste, sodium chloride and CO ₂ biomass extracts micromycete Pythium gracile and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.005 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding on a spinning top of green beans and cilantro and basil greens, mixing these components with bone broth, tomato paste, sodium chloride and CO ₂ biomass extracts micromycete Pythium irregulare and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.005 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 recipes, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding on a spinning top of green beans and cilantro and basil greens, mixing these components with bone broth, tomato paste, sodium chloride and CO ₂ biomass extracts micromycete Pythium ultimum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.005 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, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding on a spinning top of green beans and cilantro and basil greens, mixing the above components with bone broth, tomato paste, sodium chloride and CO ₂ biomass extracts micromycete Pythium insidiosum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.005 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding on a spinning top of green beans and cilantro and basil greens, mixing these components with bone broth, tomato paste, sodium chloride and CO ₂ biomass extracts micromycete Saprolegnia parasitica and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.005 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding on a spinning top of green beans and cilantro and basil, mixing these components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.005 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, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding on a spinning top of green beans and cilantro and basil greens, mixing these components with bone broth, tomato paste, sodium chloride and CO ₂ biomass extracts micromycete Mortierella elongata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.005 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO _{2 -} black pepper extract 0.005 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 preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.005 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO _{2 -} black pepper extract 0.005 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 preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.005 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 preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 15. Method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.005 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.005 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 preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, 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 .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.005 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.005 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.005 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, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, 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 .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.005 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, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.005 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.005 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onions, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, 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 .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 24. Method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.005 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 preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, cutting, blanching and chopping potato, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.005 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, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.005 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.005 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.005 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 preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.005 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 preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.005 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, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.005 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 preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.005 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.005 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.005 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.005 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 preparing recipes, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO _{2 -} black pepper extract 0.005 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.005 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 preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.005 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 the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potato, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, 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 .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.005 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 preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.005 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, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant and vegetable pepper, freezing and grinding gyroscope on runner beans and green coriander and basil, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts of biomass Mikromitcety Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 119.9-131.24 melted butter 12.1 potatoes 85.33-90 onion 31.2-31.6 green beans 45.83 eggplant 54.5 vegetable pepper 42.17 green cilantro 3.13 basil greens 3.13 tomato paste in terms of 30% 27.78 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization.