RU2339245C1 - Method of production of canned "fried fish with vegetables" for special purpose (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preserves are cooked by cutting, frying in melted butter and chopping on the cutter of skinned fish fillet, cutting, sauting in melted butter and chopping on the cutter of zucchini, paprica and hot pepper, onions and honey mushrooms, chopping on the cutter and sauting in melter butter of ginger, freesing and chopping on the cutter of green parts of parsley and celery, blending of the specified components with lemon juice, Xeres, soy sauce, fish soup, cooking salt, starch, citric acid and CO₂-extracts of biomass of the specified type of micromycet, curry, black hot pepper and coriander, packing of the obtained blend into aluminium tubes at the specified proportion of components, sealing and sterilisation.

EFFECT: allow to produce new preserves with an increased accessibility.

Description

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

A known method of producing a culinary dish "Fried fish with vegetables", which includes preparing the recipe, cutting zucchini, vegetable and hot peppers, onions, celery and honey mushrooms, chopping parsley, rubbing ginger, cutting, sprinkling with salt and pepper, sprinkling with lemon juice and frying in vegetable oil with strong heating for 2-3 minutes skinless fish fillet, its separation from vegetable oil, laying in vegetable oil zucchini, vegetable and hot pepper, onion, green and celery, honey agarics and ginger, stewed until half-cooked, adding sherry, soy sauce, fish stock, vinegar, starch, curry, pepper and coriander, boiling for several minutes, adding skinned fish fillet, heating and sprinkling parsley with greens to get the finished dish (Japanese cuisine. - M .: EKSMO-Press, 2001, p.194).

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 the production of canned "Fried fish with vegetables" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on top, mixing the listed ingredients with with monochromatic juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ -extracts of biomass of micromycete Pythium catenulatum, curry, bitter black pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight :

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, Curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on a top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on a top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on a top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight :

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight :

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight .:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose fried fish and vegetable canning production method involves preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, cutting, sautéing in ghee and chopping vegetable zucchini and hot peppers, onions and honey mushrooms, chopping on top and sautéing ginger in melted butter, freezing and chopping parsley and celery greens on a top, mixing the listed ingredients with Imon juice, sherry, soy sauce, fish broth, sodium chloride, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, curry, black bitter pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 skinned fish fillet is cut, fried in ghee and ground in a spinning top. Prepared zucchini, vegetable and hot peppers, onions and honey mushrooms are chopped, sautéed in ghee and chopped in a spinning top. Prepared ginger is ground in a spinning top and sautéed in ghee. The prepared parsley and celery greens are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with lemon juice, sherry, soy sauce, fish stock, table salt, starch, citric acid and CO ₂ extracts of one of the biomass, curry, bitter pepper and coriander 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 for fish broth, 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 of biomass of micromycete from the options provided by the method, 1.3 · 10 ⁵ and for the control product 1 · 10 ^5, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, chopping, straining in ghee and chopping zucchini, vegetable and hot peppers, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, an arena salt, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, straining in ghee and chopping zucchini, vegetable and hot peppers, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, an arena salt, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ extract of curry 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, straining in ghee and chopping zucchini, vegetable and hot peppers, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, an arena salt, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, straining in ghee and chopping zucchini, vegetable and hot peppers, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, an arena salt, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, chopping, straining in ghee and chopping zucchini, vegetable and hot peppers, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, an arena salt, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, chopping, straining in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, an arena salt, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ extract of curry 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, an arena salt, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, straining in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, an arena salt, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, chopping, straining in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, an arena salt, starch, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, curry, black pepper, and coriander, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri, curry, bitter black pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of curry 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ extracts of biomass micromycete Mortierella exigua, curry, bitter black pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, straining in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, curry, bitter black pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ Curry Extract 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, straining in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ extracts of biomass micromycete Mortierella verticillata, curry, bitter black pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, straining in ghee and chopping zucchini, vegetable and hot peppers, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ extracts of biomass micromycete Mortierella hygrophila, curry, bitter black pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, chopping, straining in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, curry, black pepper and coriander, packing the mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ Curry Extract 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ extracts of biomass micromycete Mortierella globalpina, curry, bitter black pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ Curry Extract 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, straining in ghee and chopping zucchini, vegetable and hot peppers, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, curry, bitter black pepper and coriander, packing the mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, straining in ghee and chopping zucchini, vegetable and hot peppers, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, curry, bitter black pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, straining in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, curry, black pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, chopping, straining in ghee and chopping zucchini, vegetable and hot peppers, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ -extracts of biomass micromycete Mortierella humilis, curry, bitter black pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ Curry Extract 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, curry, bitter black pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract of curry 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ -extracts of biomass micromycete Mortierella strangulata, curry, bitter black pepper and coriander, packing the mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ Curry Extract 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot peppers, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ extracts of biomass micromycete Mortierella pusilla, curry, bitter black pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ extract of curry 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, chopping, straining in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, curry, bitter black pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera, curry, black pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, curry, bitter black pepper and coriander, packing the mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ extract of curry 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ extracts of biomass micromycete Mortierella dichotoma, curry, bitter black pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 grinding topless skinned fish fillet, cutting, sautéing in ghee and grinding tops of zucchini, vegetable and hot pepper, onions and honey mushrooms, grinding spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, curry, black pepper and coriander, packing the mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO ₂ Curry Extract 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000, sealing and sterilization. 29. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, curry, bitter black pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of curry 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, curry, bitter black pepper and coriander, packing the mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ Curry Extract 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, curry, bitter black pepper and coriander, packing the mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ extract of curry 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, curry, bitter black pepper and coriander, packing the mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ Curry Extract 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000, sealing and sterilization. 33. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot peppers, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ extracts of biomass micromycete Mortierella nigrescens, curry, bitter black pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ Curry Extract 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000, sealing and sterilization. 34. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, curry, black pepper and coriander, packing the mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42, YO zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ Curry Extract 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000, sealing and sterilization. 35. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot peppers, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ extracts of biomass micromycete Mortierella reticulata, curry, bitter black pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot peppers, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ extracts of biomass micromycete Mortierella parvispora, curry, bitter black pepper and coriander, packing the mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ extract of curry 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, curry, bitter black pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ Curry Extract 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ extracts of biomass micromycete Mortierella gamsii, curry, bitter black pepper and coriander, packing the mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ extract of curry 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000, sealing and sterilization. 39. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot pepper, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ extracts of biomass micromycete Mortierella spinosa, curry, bitter black pepper and coriander, packing the mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of curry 0,071 Bitter black pepper CO ₂ extract 0.005 Coriander CO ₂ Extract 0.003 fish stock 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 the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot peppers, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ extracts of biomass micromycete Mortierella nantahalensis, curry, bitter black pepper and coriander, packing the mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ Curry Extract 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000, sealing and sterilization. 41. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the skinless fish fillet on top, chopping, sautéing in ghee and chopping zucchini, vegetable and hot peppers, onions and honey mushrooms, chopping spinning top and sautéing in ginger ghee, freezing and chopping parsley and celery greens on a spinning top, mixing the listed ingredients with lemon juice, sherry, soy sauce, fish stock, boiled salt, starch, citric acid and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis, curry, black bitter pepper and coriander, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 285.71 melted butter 42.86 zucchini 125.71 vegetable pepper 72.29 hot peppers 36.14 onion 213.94-216.69 honey mushroom 68.57 ginger 1.42-1.45 parsley 21.43 celery greens 71.43 lemon juice 11.43 sherry 34.29 soy sauce 25.71 salt 3.49 starch 8.57 lemon acid 0.04 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ Curry Extract 0,071 CO _{2 -} black pepper extract 0.005 Coriander CO ₂ Extract 0.003 fish stock before the release of the target product 1000, sealing and sterilization.