RU2339246C1 - Method of production of canned "halibut with tomatoes" 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 halibut fillet, grinding and sauting in melted butter of garlic, cutting, blanching and chopping on the cutter of tomatoes, freesing and chopping on the cutter of green onion and cress, blending of the specified components with white dry wine, sake, lemon juice, cooking salt and CO₂-extracts of biomass of the specified type of micromycet, black hot pepper and chili, packing of the obtained blend into aluminium tubes, sealing and sterilisation.

EFFECT: possess an increased accessibility.

41 cl

Description

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

A known method of producing a culinary dish "Halibut with tomatoes", which includes preparing the recipe components, cutting tomatoes, green onions, watercress and skinless halibut fillet, mixing tomatoes, green onions, white wine, chicken bouillon cubes and lemon juice to produce sauce, crushing and sauteing the garlic in vegetable oil, adding the skinless halibut fillet to it, frying it on one side, turning over, adding sake, burning, pouring the sauce, stewing under the lid for 3 minutes, separate Leniye obesshkurennogo halibut, dressing sauce, table salt, black pepper and red hot pepper, fill obesshkurennogo halibut sauce and sprinkling watercress to obtain finished dishes (Japanese -. M .: EKSMO Press, 2001, p.169).

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 "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping in a spinning top tomatoes, freezing and chopping onion tops of green onions and watercress, mixing the listed components with white dry wine, sake, lemon juice, sodium chloride and CO ₂ biome extracts ssy micromycete Pythium catenulatum, bitter black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Pythium coloratum, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Pythium gracile, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Pythium irregulare, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Pythium ultimum, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Pythium insidiosum, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Saprolegnia parasitica, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella alpina, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella elongata, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella bainieri, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella exigua, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella minutissima, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella verticillata, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella hygrophila, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella polycephala, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella globalpina, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella indohii, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella sepedonioides, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella lignicola, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bi mass mikromitcetami Mortierella humilis, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella alliaceae, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella strangulata, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella pusilla, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO _{2 -} black pepper extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella gracilis, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella globulifera, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella jenkinii, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella dichotoma, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella sclerotiella, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella zychae, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella marburgensis, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella beljakovae, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella sarnyensis, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella nigrescens, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella gemmifera, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella reticulata, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella parvispora, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella pulchella, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella gamsii, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella spinosa, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces mikromitcetami Mortierella nantahalensis, black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for the production of canned "Halibut with Tomatoes" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet halibut, rubbing and sauteing garlic in ghee, cutting, blanching and chopping gyroscope tomatoes, freezing and grinding on gyroscope chives and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts bio aces Mikromitcety Mortierella spinosa var. sterilis, bitter black pepper and red hot pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared skinned halibut fillet is cut, fried in ghee and ground in a spinning top. The prepared garlic is mashed and sautéed in ghee. Prepared tomatoes are cut, blanched and chopped in a spinning top. Prepared green onions and watercress are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with dry white wine, sake, lemon juice, table salt and CO ₂ extracts of one of the biomass, black pepper and hot red pepper provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except dry white wine is given taking into account the norms of waste and losses of each type of raw material. Given in the form of an interval, the consumption of garlic covers its possible change in the shelf life of raw materials and is accepted as the minimum 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, 1.5 · 10 ⁵ and for the control product 1.1 · 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 the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes on top, freezing and chopping green tops onions and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black bitter pepper red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine 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 the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes on top, freezing and chopping green top onion and watercress, mixing the listed components with white dry wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine 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 the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes on top, freezing and chopping green top onion and watercress, mixing the listed components with white dry wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile, bitter black pepper and red hot pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine 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 the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomato tops, freezing and chopping green tops onions and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black bitter pepper and ertsa red hot, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine 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 the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet on a top, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes in a top, freezing and chopping green tops onion and watercress, mixing the listed ingredients with dry white wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium ultimum, black pepper and pe red pepper burning, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO _{2 -} black pepper extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine 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 the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet on the top, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes on top, freezing and chopping green tops onion and watercress, mixing the listed components with white dry wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium insidiosum, black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine 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 the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomato tops, freezing and chopping green tops onion and watercress, mixing the listed ingredients with white dry wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine 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 the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes on top, freezing and chopping green tops onions and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black bitter pepper and ertsa red hot, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine 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 the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes in a top, freezing and chopping green tops onion and watercress, mixing the listed ingredients with dry white wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine 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 the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomato tops, freezing and chopping green tops onion and watercress, mixing the listed ingredients with white dry wine, sake, lemon juice, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella bainieri, black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes on top, freezing and chopping green top onion and watercress, mixing the listed ingredients with white dry wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine 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 the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes on top, freezing and chopping green top onions and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, black bitter pepper and a red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes on top, freezing and chopping green top onion and watercress, mixing the listed ingredients with white dry wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper o and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine 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 grinding the skinless halibut fillet on top, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes on top, freezing and chopping green top onion and watercress, mixing the listed ingredients with dry white wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes in a top, freezing and chopping green top onions and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, black pepper gorkog and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine 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 the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes on top, freezing and chopping green tops onion and watercress, mixing the listed ingredients with white dry wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomato tops, freezing and chopping green tops onion and watercress, mixing the listed ingredients with white dry wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine 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 the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet on a top, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes in a top, freezing and chopping green tops onions and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, black bitter pepper and a red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine 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 the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet on the top, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes in a top, freezing and chopping green top onion and watercress, mixing the listed ingredients with dry white wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine 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 the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes in a top, freezing and chopping green top onion and watercress, mixing the listed components with white dry wine, sake, lemon juice, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella humilis, black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine 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 halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes on top, freezing and chopping green top onions and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, black pepper gorkog and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine 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 the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes on top, freezing and chopping green top onions and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, black pepper gorkog and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes on top, freezing and chopping green tops onion and watercress, mixing the listed ingredients with white dry wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine 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 halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes in a top, freezing and chopping green top onion and watercress, mixing the listed ingredients with white dry wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine 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 halibut fillet of halibut, rubbing and sautéing garlic in ghee, chopping, blanching and chopping tomato tops, freezing and chopping green tops onions and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, black bitter pepper and a red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine 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 the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomato tops, freezing and chopping green tops onions and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, black bitter pepper red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine 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 the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomato tops, freezing and chopping green tops onions and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, black pepper gorkog and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes in a top, freezing and chopping green top onion and watercress, mixing the listed components with white dry wine, sake, lemon juice, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella sclerotiella, black pepper go and red hot pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomato tops, freezing and chopping green tops onions and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, black bitter pepper red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomato tops, freezing and chopping green tops onion and watercress, mixing the listed ingredients with dry white wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper o and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine 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 halibut fillet of halibut, rubbing and sautéing garlic in ghee, chopping, blanching and chopping tomatoes on top, freezing and chopping green top onion and watercress, mixing the listed ingredients with white dry wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper o and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine 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 halibut fillet of halibut, rubbing and sautéing garlic in ghee, chopping, blanching and chopping tomato tops, freezing and chopping green top onion and watercress, mixing the listed ingredients with white dry wine, sake, lemon juice, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella sarnyensis, black pepper o and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping the top of tomatoes, freezing and chopping green top onion and watercress, mixing the listed ingredients with white dry wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes in a top, freezing and chopping green top onions and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, black pepper gorkog and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, chopping, blanching and chopping tomato tops, freezing and chopping green tops onion and watercress, mixing the listed ingredients with dry white wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine 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 halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping the top of tomatoes, freezing and chopping green top onion and watercress, mixing the listed ingredients with dry white wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine 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 grinding the skinless halibut fillet in a top, rubbing and sautéing garlic in ghee, cutting, blanching and chopping the tomato top, freezing and chopping the green top onions and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, black pepper gorkog and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine 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 halibut fillet in a top, rubbing and sautéing garlic in ghee, cutting, blanching and chopping the tomato top, freezing and chopping the green top onion and watercress, mixing the listed ingredients with dry white wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomato tops, freezing and chopping green top onion and watercress, mixing the listed components with white dry wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 dry white wine before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, chopping, blanching and chopping tomato tops, freezing and chopping green tops onions and watercress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, black pepper th and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping halibut fillet of halibut, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes in a top, freezing and chopping green top onion and watercress, mixing the listed components with white dry wine, sake, lemon juice, sodium chloride and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis, bitter black pepper and red hot pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned halibut filet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 table salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine the yield of the target product 1000, sealing and sterilization.