RU2340254C1 - Method of manufacturing special purposed canned food "chulama de puy" (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves preparing recipe components by cutting, blanching and mincing onions and parsley roots, blanching and mincing carrots, freezing and mincing asparagus, mincing chicken meat, sauteing wheat flour in melted butter, mixing the above components with sour cream, bone broth, table salt, and CO₂-extracts of Pythium, Saprolegnia or Mortierella biomass, 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 as compared to similar culinary dish.

41 cl

Description

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

A known method of producing a culinary dish "Chulama de pui", involving the preparation of recipe components, cutting carrots, parsley and onions, sautéing wheat flour in butter, chopping chicken, pouring them with broth, adding carrots, parsley root, onions, salt and black pepper, stewing, separating the chickens, adding wheat flour and boiling sour cream to the broth, cooking for 3-5 minutes to get the sauce, pouring the chickens in it, stewing for 5-10 minutes and garnishing the boiled sp rzhey to obtain finished dishes (LE Godunova Collection formulations dishes and culinary products CIS - SPb .: Profession, 2001 s.207-208).

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

This result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping on chicken top, sautéing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of Pythium catenul micromycete biomass atum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66

melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ extracts of Pythium colo micromycete biomass ratum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, sautéing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ extracts of Pythium grac micromycete biomass ile and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, sautéing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ extracts of Pythium irre micromycete biomass gulare and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, sautéing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ extracts of Pythium ulti micromycete biomass mum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, sautéing wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, salt and CO ₂ extracts of Pythium insi micromycete biomass diosum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of Saprolegnia micromycete biomass parasitica and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella alpina and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama / de pui canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus, chopping chicken top on a top, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of the biomass of micromycete Mortierella elongata and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella verticillata and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella polycephala and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella indohii and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella humilis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, sautéing wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of Mortierell micromycete biomass a alliaceae and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella globulifera and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, sautéing wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of Mortierell micromycete biomass a sclerotiella and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella gemmifera and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella parvispora and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Puy canned food production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Chulama de Pun canning production method involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa var.sterilis and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var.sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared onions and parsley root are cut, blanched and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared asparagus is subjected to freezing, preferably slow, and ground in a spinning top. Prepared chicken is minced in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with sour cream, bone broth, sodium chloride and CO ₂ extracts of one of the biomass and black bitter pepper provided for by the embodiments of the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 1.5 · 10 ⁵ and for the control product 1.2 · 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, blanching and chopping onions and parsley root, blanching and chopping carrots on a spinning top, freezing and chopping asparagus on a spinning top, chicken chopping on a spinning top, straining in ghee flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium catenulatum and black pepper, packaging obtained th mixture in aluminum tubes at the following component consumption, parts by weight: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion and onion, parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken on top, and passing in melted butter flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium coloratum and black pepper, packaging of the resulting mixtures in aluminum tubes at the following component consumption, parts by weight: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on the top, chopping chicken tops, and straining in melted butter flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile and black pepper, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on a spinning top, freezing and chopping asparagus on a spinning top, chicken chopping on a spinning top, and straining in melted butter flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing Preparation mixture into aluminum tubes with the following flow components pbw .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and onion, parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken on top, and passing in melted butter flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and black pepper, packing obtained impurity in aluminum tubes at a flow rate following components, pbw .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on a spinning top, freezing and chopping asparagus on a spinning top, chicken chopping on a spinning top, and straining in melted butter flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing Preparation mixture into aluminum tubes with the following flow components pbw .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on a spinning top, freezing and chopping asparagus on a spinning top, chicken chopping on a spinning top, and straining with ghee and wheat butter flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and black pepper, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken tops, and passing in melted butter flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina and black pepper, packing Preparation mixture into aluminum tubes with the following flow components pbw .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on a spinning top, freezing and chopping asparagus on a spinning top, chicken chopping on a spinning top, and straining in melted butter flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing Preparation th mixture in aluminum tubes at a flow rate following components, pbw .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and onion, parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping chicken on top, and passing in melted butter flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black pepper, packaging obtained oh mixture in aluminum tubes at the following flow rate of components, parts by weight: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on a spinning top, freezing and chopping asparagus on a spinning top, chicken chopping on a spinning top, and straining in melted butter flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packaging obtained th mixture in aluminum tubes at the following component consumption, parts by weight: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken tops, and straining in melted butter flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and black pepper, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on a spinning top, freezing and chopping asparagus on a spinning top, chicken chopping on a spinning top, and straining in melted butter flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata and black pepper, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken tops, and straining in melted butter flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper, packaging was obtained mixture in aluminum tubes at the following component consumption, parts by weight: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and onion, parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on the top, chopping chicken on top, and passing in melted butter flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and black pepper, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on a spinning top, freezing and chopping asparagus on a spinning top, chicken chopping on a spinning top, and straining in melted butter flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper, packaging was obtained mixture in aluminum tubes at the following component consumption, parts by weight: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion and onion, parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken on top, and passing in melted butter flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper, packing Preparation th mixture in aluminum tubes at a flow rate following components, pbw .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on a spinning top, freezing and chopping asparagus on a spinning top, chicken chopping on a spinning top, and straining in melted butter flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and black pepper, packing poluch frit in aluminum tubes at a flow rate following components, pbw .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on a spinning top, freezing and chopping asparagus on a spinning top, chicken chopping on a spinning top, and straining in melted butter flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on a spinning top, freezing and chopping asparagus on a spinning top, chicken chopping on a spinning top, and straining in melted butter flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and black pepper, packing Preparation th mixture in aluminum tubes at a flow rate following components, pbw .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on a spinning top, freezing and chopping asparagus on a spinning top, chicken chopping on a spinning top, and straining in melted butter flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and black pepper, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and onion, parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on the top, chopping chicken on top, and straining in melted butter flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and black pepper, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on a spinning top, freezing and chopping asparagus on a spinning top, chicken chopping on a spinning top, and straining in melted butter flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing Preparation th mixture in aluminum tubes at a flow rate following components, pbw .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on a spinning top, freezing and chopping asparagus on a spinning top, chicken chopping on a spinning top, and straining in melted butter flour, mixing the above components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, packaging obtained oh mixture in aluminum tubes at the following flow rate of components, parts by weight: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and onions, parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on the top, chopping chicken on top, and passing in melted butter flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and black pepper, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken tops, and passing in melted butter in wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, packaging was obtained mixture in aluminum tubes at the following component consumption, parts by weight: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on tops, chopping chicken tops, and passing in melted butter in wheat flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and black pepper, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and onion, parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on the top, chopping chicken in the top, and passing in melted butter in wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and black pepper, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken tops, and passing in melted butter in wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae and black bitter pepper, packaging obtained th mixture in aluminum tubes at the following component consumption, parts by weight: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken tops, and passing in melted butter in wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and black pepper, packing this mixture in aluminum tubes at the following flow rate of components, parts by weight: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing recipes, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken tops, and passing in melted butter in wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and black pepper, packaging was obtained mixture in aluminum tubes at the following component consumption, parts by weight: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken tops, and passing in melted butter in wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper, packaging was obtained mixture in aluminum tubes at the following consumption of components, wt.h: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and onions, parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken on top, and passing in melted butter flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper, packaging was obtained mixture in aluminum tubes at the following component consumption, parts by weight: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken tops, and passing in melted butter in wheat flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, packing obtained th mixture in aluminum tubes at a flow rate following components in parts by weight .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken tops, and passing in melted butter in wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper, packaging was obtained mixture in aluminum tubes at the following component consumption, parts by weight: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken tops, and passing in melted butter in wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora and black pepper, packaging was obtained mixture in aluminum tubes at the following component consumption, parts by weight: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 37. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken tops, and passing in melted butter in wheat flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and black pepper, packing obtaining hydrochloric mixture in aluminum tubes at a flow rate following components in parts by weight .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 38. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken tops, and passing in melted butter flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packaging obtained oh mixture in aluminum tubes at the following flow rate of components, parts by weight: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken in tops, and passing in melted butter in wheat flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper, packing Preparation th mixture in aluminum tubes at a flow rate following components in parts by weight: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken tops, and passing in melted butter in wheat flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and black pepper, packing poluch frit in aluminum tubes at a flow rate following components, pbw .: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 41. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken tops, and passing in melted butter in wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa var.sterilis and black pepper, packing according to radiated mixture in aluminum tubes at the following component consumption, parts by weight: chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var.sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization.