RU2340234C1 - Method of manufacturing special purposed canned food "soup with mutton and pumpkin" (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: pumpkins, potatoes and onions are cut, blanched and minced, carrots are blanched and minced, parsley is frozen and minced. Mutton is cut and minced, rice is boiled up to double increase in mass and minced, the above components are mixed with sour cream, bone broth, table salt and CO₂-extracts of the specified micromitset biomass, saffron, anise, red hot pepper and hot black pepper. The obtained mix is packed in aluminium tubes, hermetically sealed and sterilised.

EFFECT: expanding range of technical means and dishes used in manufacturing of new canned food which ensure increase of its digestibility from 4,4·10⁴ to 5,5·10⁴ as compared to similar dish.

41 cl

Description

The group of inventions relates to the production technology of canned first lunch dishes for space nutrition.

A known method of producing a culinary dish "Lamb and Pumpkin Soup", which includes preparing the recipe, cutting lamb, pumpkin, carrots, potatoes and onions, chopping parsley, pouring lamb with drinking water, boiling for 40 minutes, adding potatoes, carrots, pumpkins, onions, sour cream, table salt, saffron, anise, red pepper and black pepper, cooking for 25 minutes, cooling and sprinkling with parsley to get the finished dish (Kuropatkina M.V. Best recipes of the first bl Yu.- M .: Veche, 2004, p.163-164).

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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping greens parsley, cutting and grinding on a mutton top, boiling to a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, table salt new and CO ₂ extracts of the biomass of micromycete Pythium catenulatum, saffron, anise, hot red pepper and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Pythium gracile, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and grinding on a mutton top, boiling to a double increase in mass and grinding on a top of rice, mixing these components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and grinding on a mutton top, boiling to a double increase in mass and grinding on a top of rice, mixing these components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and grinding on a mutton top, boiling to a double increase in mass and grinding on a top of rice, mixing these components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and grinding on a mutton top, boiling to a double increase in mass and grinding on a top of rice, mixing these components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and grinding on a mutton top, boiling to a double increase in mass and grinding on a top of rice, mixing these components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, saffron, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 "Lamb and Pumpkin Soup" for special purposes involves preparing the recipe, cutting, blanching and chopping pumpkin, potatoes and onions, carrot blanching and chopping, freezing and chopping parsley, cutting and chopping on a mutton top, cooking until double the mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, cooked with pour and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, saffron, anise, hot red pepper and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 71.94-76.74 Pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 Rice 25 parsley 25 sour cream 7.5 Salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared pumpkin, potatoes and onions are chopped, blanched and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared parsley is subjected to freezing, preferably quick, and crushed in a spinning top. The prepared mutton is cut and chopped on a spinning top. Prepared rice is boiled until a twofold increase in mass and crushed on top. The listed components are mixed with sour cream, bone broth, sodium chloride and CO ₂ extracts of one of the biomass, saffron, anise, red hot pepper and black bitter 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 bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18-90.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the provided process options, 5.3 · 10 ⁴ and for the control product 4.4 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley greens on a top, cutting and chopping mutton on top, cooking up to a twofold increase in mass and grinding gyroscope rice, mixing these components with sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, sha wound, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on a top of carrots, freezing and chopping parsley greens on a top, cutting and grinding on a top of lamb, cooking up to a twofold increase in mass and grinding gyroscope rice, mixing these components with sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, Schaaf ana, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on a top of carrots, freezing and chopping parsley greens on a top, cutting and chopping mutton on top, cooking up to a twofold increase in mass and grinding gyroscope rice, mixing these components with sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, Chaffrey to, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley greens on the top, cutting and chopping mutton on top, cooking up to a twofold increase in mass and grinding gyroscope rice, mixing these components with sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, Schaaf wound, anise, red hot pepper and black bitter pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley greens on top, cutting and chopping mutton on top, cooking up to a twofold increase in mass and grinding gyroscope rice, mixing these components with sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, Chaffrey to, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley greens on a top, cutting and chopping mutton on top, cooking up to a twofold increase in mass and grinding gyroscope rice, mixing these components with sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, Schaaf wound, anise, red hot pepper and black bitter pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley greens on the top, cutting and chopping mutton on top, cooking until a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, w afrana, anise, hot red pepper and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley greens on the top, cutting and chopping mutton on top, cooking until a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, saffron wound, anise, red hot pepper and black bitter pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on a top of carrots, freezing and chopping parsley greens on a top, cutting and grinding on a top of lamb, cooking until a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, sha frana, anise, hot red pepper and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley greens on a top, cutting and chopping mutton on top, cooking up to a twofold increase in mass and grinding gyroscope rice, mixing these components with sour cream, bone broth, table salt and cO ₂ extracts of biomass mikromitcetami Mortierella bainieri, w Franc, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on a top of carrots, freezing and chopping parsley greens on a top, cutting and grinding on a top of lamb, cooking up to a twofold increase in mass and grinding gyroscope rice, mixing these components with sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella exigua, sha wound, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley greens on a top, cutting and chopping mutton on top, cooking until a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella minutissima, saffron, anise, hot red pepper and black bitter pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on a top of carrots, freezing and chopping parsley greens on a top, cutting and grinding on a top of lamb, cooking until a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella verticillata, saffron, anise, hot red pepper and black bitter pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on a top of carrots, freezing and chopping parsley greens, cutting and grinding on a top of lamb, cooking up to a twofold increase in mass and grinding gyroscope rice, mixing these components with sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila, AFRA anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley greens on a top, cutting and chopping mutton on top, cooking until a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, saffron, anise, hot red pepper and black bitter pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on a top of carrots, freezing and chopping parsley greens on a top, cutting and grinding on a mutton top, cooking up to a twofold increase in mass and grinding gyroscope rice, mixing these components with sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina, AFRA anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping pumpkin, potatoes and onions on top, blanching and chopping carrots on top, freezing and chopping parsley greens on top, cutting and grinding mutton tops, cooking until a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella indohii, sha frana, anise, hot red pepper and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on a top of carrots, freezing and chopping parsley greens on a top, cutting and grinding on a top of lamb, cooking until a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides saffron, anise, hot red pepper and black bitter pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley on top, cutting and grinding on a top of lamb, cooking up to a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, w afrana, anise, hot red pepper and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley greens on a top, cutting and chopping mutton on top, cooking up to a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, sha frana, anise, hot red pepper and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley greens on the top, cutting and chopping mutton on top, cooking up to a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, w afrana, anise, hot red pepper and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley greens on a top, cutting and chopping mutton on top, cooking until a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata, saffron, anise, hot red pepper and black bitter pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on a spin of carrots, freezing and chopping parsley greens on a top, cutting and chopping mutton on top, cooking up to a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, sha frana, anise, hot red pepper and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth 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 recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on a top of carrots, freezing and chopping parsley greens on a top, cutting and chopping mutton on top, cooking up to a twofold increase in mass and grinding gyroscope rice, mixing these components with sour cream, bone broth, table salt and cO ₂ extracts of biomass mikromitcetami Mortierella gracilis, w Franc, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes the preparation of recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on a top of carrots, freezing and chopping parsley greens, cutting and grinding on a top of lamb, cooking until a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, saffron, anise, hot red pepper and black bitter pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes the preparation of recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on a top of carrots, freezing and chopping parsley greens on a top, cutting and grinding on a top of lamb, cooking up to a twofold increase in mass and grinding gyroscope rice, mixing these components with sour cream, bone broth, table salt and cO ₂ extracts of biomass mikromitcetami Mortierella jenkinii, w Franc, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 27. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley greens on the top, cutting and chopping mutton on top, cooking until a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, w afrana, anise, hot red pepper and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley greens on the top, cutting and chopping mutton on top, cooking until a double increase in mass and grinding on a top of rice, mixing the above components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, saffron, anise, hot red pepper and black bitter pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley greens on a top, cutting and chopping mutton on top, cooking up to a twofold increase in mass and grinding gyroscope rice, mixing these components with sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella zychae, sha wound, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on a top of carrots, freezing and chopping parsley greens, cutting and grinding on a top of mutton, cooking until a double increase in mass and grinding on a top of rice, mixing the above components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, saffron, anise, hot red pepper and black bitter pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley on top, cutting and chopping of mutton, cooking up to a twofold increase in mass and grinding gyroscope rice, mixing these components with sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae, AFRA anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping on top of parsley, cutting and chopping on top of lamb, cooking up to a twofold increase in mass and grinding gyroscope rice, mixing these components with sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis, AFRA anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes the preparation of recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on a top of carrots, freezing and chopping parsley greens, cutting and grinding on a top of lamb, cooking up to a twofold increase in mass and grinding gyroscope rice, mixing these components with sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, AFRA anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on a top of carrots, freezing and chopping parsley greens, cutting and grinding on a top of lamb, cooking until a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gemmifera, w afrana, anise, hot red pepper and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley greens on top, cutting and chopping mutton on top, cooking up to a twofold increase in mass and grinding gyroscope rice, mixing these components with sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata, AFRA anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes the preparation of recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on a top of carrots, freezing and chopping parsley greens, cutting and grinding on a top of lamb, cooking up to a twofold increase in mass and grinding gyroscope rice, mixing these components with sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, AFRA anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on a top of carrots, freezing and chopping parsley greens, cutting and chopping on a top of lamb, cooking until a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, w afrana, anise, hot red pepper and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley greens on a top, cutting and chopping mutton on top, cooking up to a twofold increase in mass and grinding gyroscope rice, mixing these components with sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii, sha wound, anise, red hot peppers and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes the preparation of recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on a top of carrots, freezing and chopping parsley greens, cutting and grinding on a top of lamb, cooking until a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, sha frana, anise, hot red pepper and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes the preparation of recipes, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on a top of carrots, freezing and chopping parsley greens, cutting and grinding on a top of lamb, cooking until a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis saffron, anise, hot red pepper and black bitter pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization. 41. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on top of pumpkin, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping parsley greens, cutting and chopping on top of lamb, cooking until a double increase in mass and grinding on a top of rice, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, saffron, anise, hot red pepper and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 71.94-76.74 pumpkin 91.5 carrot 35.1-36 potatoes 64-67.5 onion 46.8-47.4 rice 25 parsley 25 sour cream 7.5 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Saffron CO ₂ Extract 0.013 CO ₂ extract of anise 0.013 Red hot pepper CO ₂ extract 0.017 Bitter black pepper CO ₂ extract 0.007 bone broth before the release of the target product 1000, sealing and sterilization.