RU2340220C1 - Method of manufacturing special purposed canned food "daglanan goyun eti" (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of cans production involves preparing recipe components, cutting, frying in melted butter and mincing mutton, cutting, sauteing in melted butter and mincing onions and garlic, cutting, freezing and mincing asparagus and dill, mixing the above components with cherry plum puree, table salt and CO₂-extracts of the specified micromitset biomass and hot black pepper, packing the obtained mix in aluminium tubes, hermetic sealing and sterilisation.

EFFECT: invention allows manufacturing of new canned food for space feeding with increased digestibility.

41 cl

Description

The group of inventions relates to the production technology of canned meat and vegetable for space nutrition.

A known method of producing a culinary dish "Daglanan Goyun Eti", which includes cutting onions and garlic, cutting, beating, sprinkling with onions, garlic, salt and pepper, aging for 1-1.5 hours and frying under pressure in lamb melted fat , her garnish with boiled asparagus and pouring meat juice and "Garali" sauce to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products of the near abroad - St. Petersburg: Profession, 2001, p.343).

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

This result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum and black pepper, packing Preparation th mixture in aluminum tubes at a flow rate following components, pbw .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding on top of asparagus and dill, mixing the above components with cherry plum, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium coloratum and black pepper, packaging was obtained oh mixture in aluminum tubes at the following flow rate of components, parts by weight:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding on a spinning top asparagus and greens of dill, mixing the listed components with cherry plum, table salt and CO ₂ -extracts of biomass of micromycete Pythium gracile and black pepper, packaging obtained th mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and greens of dill on a top, mixing the listed components with cherry plum, table salt and CO ₂ -extracts of biomass of Pythium ultimum micromycete and black bitter pepper, packaging obtained th mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and black pepper, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri and black pepper, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella exigua and black pepper, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and greens of dill on a top, mixing the listed components with cherry plum, table salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black pepper, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and black pepper, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding on top of asparagus and dill, mixing the above components with cherry plum, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala and black pepper, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and greens of dill on a top, mixing the listed components with cherry plum, table salt and CO ₂ -extracts of biomass micromycete Mortierella indohii and black pepper, packaging was obtained mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and greens of dill on a top, mixing the listed components with cherry plum, table salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black pepper, packing the floor chennogo mixture in aluminum tubes at the following consumption of components, parts by weight:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and dill on a top, mixing the listed components with cherry plum, table salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and greens of dill on top, mixing the listed components with cherry plum, table salt and CO ₂ -extracts of biomass micromycete Mortierella humilis and black pepper, packaging was obtained mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and greens of dill on a top, mixing the listed components with cherry plum, table salt and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and black pepper, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and greens of dill on a top, mixing the listed components with cherry plum, table salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata and black pepper, packaging received the mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding on top of asparagus and dill, mixing the above components with cherry plum, table salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla and black pepper, packaging was obtained mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and black pepper, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and greens of dill on top, mixing the listed components with cherry plum, table salt and CO ₂ -extracts of biomass micromycete Mortierella globulifera and black pepper, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii and black pepper, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and greens of dill on top, mixing the listed components with cherry plum, table salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella zychae and black pepper, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae and black pepper, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and greens of dill on a top, mixing the listed components with cherry plum, table salt and CO ₂ extracts of biomass micromycete Mortierella gemmifera and black pepper, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper, packing poluch frit in aluminum tubes at a flow rate following components, pbw .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and greens of dill on a top, mixing the listed components with cherry plum, table salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella and black pepper, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding at gyroscope asparagus and dill, mixing these components with alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii and black pepper, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and greens of dill on top, mixing the listed components with cherry plum, table salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa and black pepper, packaging was obtained mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and greens of dill on a top, mixing the listed components with cherry plum, table salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, packing the floor chennogo mixture in aluminum tubes at the following consumption of components, parts by weight:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and grinding on top of asparagus and dill, mixing these components with cherry plum, sodium chloride and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared mutton is cut, fried in ghee and crushed in a spinning top. Prepared onions and garlic are chopped, sautéed in ghee and chopped in a spinning top. Prepared asparagus and greens of dill are subjected to freezing, preferably slow, and chopped in a spinning top. The listed components are mixed with plum puree, sodium chloride and CO ₂ extracts from one of the biomass and black bitter pepper provided for by the invention, packaged in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the desired product.

The consumption of all components, except for plum puree, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of mutton corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. For components of plant origin, the costs given 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 methods provided, 2.5 · 10 ⁵ and for the control product 2.1 · 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 mutton in a top, chopping, sautéing in ghee and chopping onion and garlic in a top, freezing and chopping asparagus and dill in the top, mixing the listed components with cherry plum, table salt and CO ₂ -extracts of the biomass of micromycete Pythium catenulatum and bitter black pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping dill asparagus and greens, mixing the listed components with plum puree, sodium chloride and CO ₂ -extracts of biomass of Pythium coloratum micromycete and black bitter pepper, packing the resulting mixture in aluminum tubes at the following consumption components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic on the top, freezing and chopping dill asparagus and greens, mixing the listed components with cherry plum, table salt and CO ₂ -extracts of biomass of Pythium gracile micromycete and black bitter pepper, packing the resulting mixture in aluminum tubes at the next flow Ponents, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping dill asparagus and greens, mixing the listed components alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing the resulting mixture into aluminum tubes next to the flow mponentov, parts by weight .: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton in a top, chopping, sautéing in ghee and chopping onion and garlic in a spinning top, freezing and chopping asparagus and dill greens, mixing the listed components with plum puree, sodium chloride and CO ₂ -extracts of the biomass of Pythium ultimum micromycete and bitter black pepper, packing the resulting mixture in aluminum tubes at the following consumption Ponents, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 lamb, cutting, sautéing in ghee and chopping onion and garlic on the top, freezing and chopping dill asparagus and greens, mixing the listed components alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing the resulting mixture into aluminum tubes next to the flow mponentov, parts by weight .: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping dill asparagus and greens, mixing the listed components with plum puree, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black bitter pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 mutton in a top, chopping, sautéing in ghee and chopping onion and garlic in a spinning top, freezing and chopping dill asparagus and greens, mixing the listed components alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing the resulting mixture into aluminum tubes next to the flow mponentov, parts by weight .: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 mutton in a top, chopping, sautéing in ghee and chopping onion and garlic in a spinning top, freezing and chopping asparagus and dill in the top, mixing the listed components alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing the resulting mixture into aluminum tubes with the following flow Components, parts by weight .: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping dill asparagus and greens, mixing the listed components with plum puree, table salt and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic on the top, freezing and chopping dill asparagus and greens, mixing the listed components with plum puree, table salt and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packing the mixture in aluminum tubes at the following flow rate components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping dill asparagus and greens, mixing the listed components with cherry plum, table salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black bitter pepper, packing the resulting mixture in aluminum tubes at the following flow rate e components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping dill asparagus and greens, mixing the listed components alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper, packing the resulting mixture into aluminum tubes with the following FLOW e components pbw .: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping dill asparagus and greens, mixing the listed components alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight .: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping dill asparagus and greens, mixing the listed components with plum puree, table salt and CO ₂ -extracts of biomass micromycete Mortierella polycephala and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate e components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 mutton in a top, chopping, sautéing in ghee and chopping onion and garlic in a spinning top, freezing and chopping asparagus and dill greens, mixing the listed components alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight .: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 recipe components, cutting, frying in ghee and chopping mutton in a top, chopping, sautéing in ghee and chopping onion and garlic in a spinning top, freezing and chopping dill asparagus and greens, mixing the listed components alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes with the following flow Components, parts by weight .: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping dill asparagus and greens, mixing the listed components with cherry plum, table salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black bitter pepper, packing the resulting mixture in aluminum tubes at the next flow de components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic on the top, freezing and chopping dill asparagus and greens, mixing the listed components with plum puree, table salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 lamb, cutting, sautéing in ghee and chopping onion and garlic in the top, freezing and chopping dill asparagus and greens, mixing the listed components with plum puree, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis and black bitter pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 mutton in a top, chopping, sautéing in ghee and chopping onion and garlic in a spinning top, freezing and chopping asparagus and dill greens, mixing the listed components with plum puree, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 mutton in a top, chopping, sautéing in ghee and chopping onion and garlic in the top, freezing and chopping dill asparagus and greens, mixing the listed components with plum puree, table salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate e components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic in the top, freezing and chopping dill asparagus and greens, mixing the listed components alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following flow Components, parts by weight .: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 lamb, cutting, sautéing in ghee and chopping onion and garlic on the top, freezing and chopping dill asparagus and greens, mixing the listed components with plum puree, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 recipes, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping dill asparagus and greens, mixing the listed components with cherry plum, table salt and CO ₂ -extracts of biomass micromycete Mortierella globulifera and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate e components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and dill on the top, mixing the listed components with plum puree, table salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and dill, mixing the listed components with plum puree, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packing the mixture in aluminum tubes at the following flow rate components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping dill asparagus and greens, mixing the listed components alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum tubes with the following FLOW e components pbw .: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic on top, freezing and chopping asparagus and dill on the top, mixing the listed components with plum puree, table salt and CO ₂ -extracts of biomass micromycete Mortierella zychae and black bitter pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 recipes, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and dill, mixing the listed components alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum tubes with the following FLOW e components pbw .: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 lamb, cutting, sautéing in ghee and chopping onion and garlic in the top, freezing and chopping asparagus and dill in the top, mixing the listed components alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight .: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 recipes, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and dill, mixing the listed components alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight .: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and dill on the top, mixing the listed components alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight .: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and dill on the top, mixing the listed components with plum puree, table salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping dill asparagus and greens, mixing the listed components alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight .: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping dill asparagus and greens, mixing the listed components alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper, packing the resulting mixture into aluminum tubes with the following flow components, parts by weight .: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and dill on the top, mixing the listed components with plum puree, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella and black pepper, packing the mixture in aluminum tubes at the following flow rate components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic in the top, freezing and chopping asparagus and dill in the top, mixing the listed components with plum puree, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping asparagus and dill on the top, mixing the listed components alychovym puree, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes with the following flow Components, parts by weight .: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping dill asparagus and greens, mixing the listed components with plum puree, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, packing the resulting mixture in aluminum tubes at the next flow de components, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion and garlic, freezing and chopping dill asparagus and greens, mixing the above components with cherry plum, table salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization.