RU2341113C1 - Manufacturing method of preserves "daglan goyun eti" of special purpose (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: manufacturing method of the preserves envisages preparation of the advised components, mutton and potatoes are cut, fried in melted butter and minced with chopper, carrots, parsley root, onion and garlic are cut, browned in melted butter and minced with chopper, string beans and coriander are frozen and minced with chopper, the above components are mixed with alycha puree, sugar, table salt CO₂- extracts of biomasses of the specified kind of micromycet and black bitter pepper, the produced mix is packed in the aluminium tubes, sealed and sterilised.

EFFECT: allows to prepare preserves for spacemen nutrition which are characterised by higher digestibility.

41 cl

Description

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

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

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

This result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots, parsley root in a top, onions and garlic, blanching and chopping prunes on the top, freezing and chopping fresh green peas and cilantro on the top, mixing the listed ingredients with cherry plum puree, sugar aroma, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium catenulatum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium coloratum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium gracile and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium irregulare and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium ultimum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella alpha and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpha 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella elongata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella bainieri and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella exigua and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella verticillata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella hygrophila and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella globalpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000b

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella humilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gracilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella zychae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella beljakovae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella sarnyensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella reticulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella gamsii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots and parsley root in a top , onions and garlic, blanching and chopping prunes on a top, freezing and chopping fresh green peas and cilantro on a top, mixing the listed ingredients with cherry plum puree, with Hare, sodium chloride and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared lamb and potatoes are cut, fried in ghee and chopped in a spinning top. Prepared carrots, parsley root, onions and garlic are chopped, sautéed in ghee and chopped in a spinning top. Prepared prunes are blanched and ground in a spinning top. Prepared fresh grain of green peas and green cilantro are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with cherry plum, sugar, sodium chloride and CO ₂ extracts of one of the biomass 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 for plum puree, 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 was for the experimental product, regardless of the choice of the CO ₂ extract of the biomass of the invention from the methods provided, 2.5 · 10 ⁵ and for the control product 2.1 · 10 ^5, respectively.

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

Claims (41)

1. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a top a fresh grain of green peas and cilantro greens, mixing the listed components with cherry plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass m icromycete Pythium catenulatum and black bitter pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 2. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a top a fresh grain of green peas and cilantro greens, mixing the listed components with cherry plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass m icromycete Pythium coloratum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 3. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a top a fresh grain of green peas and cilantro greens, mixing the listed components with cherry plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs Pythium gracile and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 4. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, chopping, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a top a fresh grain of green peas and cilantro greens, mixing the listed components with cherry plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass m icromycete Pythium irregulare and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 5. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a top a fresh grain of green peas and cilantro greens, mixing the listed components with cherry plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass m icromycete Pythium ultimum and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 6. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, chopping, straining in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a top a fresh grain of green peas and cilantro greens, mixing the listed components with cherry plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass m icromycete Pythium insidiosum and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes on a top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a top a fresh grain of green peas and cilantro greens, mixing the listed components with cherry plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass m mycromycete Saprolegnia parasitica and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 8. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, chopping, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a top a fresh grain of green peas and cilantro greens, mixing the listed components with cherry plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella alpina and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 9. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes on a top, chopping, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping on a spinning top of prunes, freezing and grinding on a top a fresh grain of green peas and cilantro greens, mixing the listed components with cherry plum puree, sugar, sodium chloride and CO ₂ -extracts of biomass m eggs of Mortierella elongata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 10. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella bainieri and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 11. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella exigua and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 12. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella minutissima and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 13. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes on a top, chopping, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella verticillata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 14. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella hygrophila and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 15. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, chopping, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella polycephala and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 16. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella globalpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 17. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, chopping, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella indohii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 18. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella sepedonioides and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 19. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes on a top, chopping, straining in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella lignicola and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 20. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella humilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 21. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes on a top, chopping, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella alliaceae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 22. A method for producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping mutton and potatoes on a top, chopping, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella strangulate and black pepper, packing the resulting mixture into aluminum tubes with the following flow components in parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 23. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes on a top, chopping, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 24. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes on a top, chopping, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella gracilis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 25. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella globulifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 26. A method for producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella jenkinii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 27. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella dichotoma and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 28. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella sclerotiella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 29. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella zychae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 30. A method of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella marburgensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 31. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella beljakovae and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 32. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella sarnyensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 33. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella nigrescens and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 34. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 35. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella reticulata and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 36. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella parvispora and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 37. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella pulchella and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 38. A method of obtaining canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella gamsii and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 39. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella spinosa and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 40. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella nantahalensis and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization. 41. A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes in a spinning top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping at gyroscope prunes, freezing and crushing to grains gyroscope fresh green peas and green coriander, mixing these components with alychovym puree, sugar, table salt and CO ₂ extracts of biomass ikromitseta Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green pea 181.67 green cilantro 1,67 sugar 4.39 salt 11.6 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.015 cherry plum puree before the release of the target product 1000, sealing and sterilization.