RU2341129C1 - Manufacturing method of preserves "botvinya" of special purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preserves are prepared in the following way: cucumbers are cut, blanched and minced with the chopper, horseradish is blanched and minced with chopper, lettuce, green onion and dill are frozen and minced with chopper, spinach and sorrel are frozen and cut, beluga fillet is minced with chopper, kvass is boiled. The above components are mixed with sugar, table salt and CO₂-extracts of biomasses of the specified kind of micromycet. The produced mix is packed in the aluminium tubes, hermitised and sterilised.

EFFECT: allows to prepare preserves which are characterised by higher digestibility compared to the analogous culinary product.

41 cl

Description

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

A known method of producing a culinary dish "Botvigna", which includes preparing the recipe components, cooking and cutting beluga fillet, cutting cucumbers, lettuce, green onions and dill, rubbing horseradish, stirring and rubbing sorrel and spinach, mixing the latter, breeding with kvass, adding lemon peel , sugar and salt and laying in the resulting mixture of beluga fillet, cucumbers, horseradish, lettuce, green onions and dill greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for enterprises about ety power - SPb. .: ProFIX, 2003, s.122-123).

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 Botvigna canned food production method for special purposes involves preparing the recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish on top, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill greens, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed components with sugar, sodium chloride and CO ₂ -extract of biomass of micromycete Pythium catenulatum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on a top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extract of biomass of micromycete Pythium coloratum, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing prescription ingredients, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on a top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extract of biomass micromycete Pythium gracile, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on a top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extract of biomass of micromycete Pythium irregulare, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on a top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extract of biomass of micromycete Pythium ultimum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on a top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extract of biomass micromycete Pythium insidiosum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on a top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extract of biomass micromycete Saprolegnia parasitica, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on a top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Mortierella alpine 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on a top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Mortierella elongate 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on a top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on a top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella exigua, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on a top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella minutissima, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on a top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella verticillata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on a top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _{2 -} extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _{2 -} extract of biomass micromycete Mortierella globalpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella lignicola, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella strangulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 Cucumbers 141.7 Horseradish 37.35-37.95 lemon zest fourteen Sorrel 88 Spinach 154 Salad 143 green onions 44 dill greens 25 Sugar 10 Salt 9 CO _{2 -} micromycete biomass extract Mortierella strangulate 0.002 Kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _{2 -} extract of biomass micromycete Mortierella gracilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella globulifera, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _{2 -} extract of biomass micromycete Mortierella jenkinii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella sclerotiella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella zychae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella marburgensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _{2 -} extract of biomass micromycete Mortierella beljakovae, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella sarnyensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella nigrescens, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella gemmifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella reticulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella parvispora, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella pulchella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella gamsii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 kvass before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the Botvigna special-purpose canned food production method involves preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping green lettuce, green onions and greens of dill, freezing and chopping sorrel and spinach, chopping beluga fillet on top, boiling kvass, mixing the listed ingredients with sugar, salt and CO _2- extract of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 kvass 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 cucumbers are cut, blanched and chopped on top. Prepared horseradish is blanched and ground in a spinning top. Prepared lemon zest is blanched and wiped. Prepared lettuce, green onions and dill greens are subjected to freezing, preferably quick, and chopped in a spinning top. Prepared sorrel and spinach are subjected to freezing, preferably slow, and are cutted. The prepared beluga fillet is ground in a spinning top. Kvass is boiled until cessation of pricing. The listed components are mixed with sugar, sodium chloride and a CO ₂ extract of one of the biomass 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 kvass is given taking into account the norms of waste and losses of each type of raw material. Given in the form of an interval, horseradish consumption covers its possible change in the shelf life of raw materials and is taken as the minimum in the second calendar half year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of biomass of micromycete from the options provided by the method, 5.5 · 10 ⁴ and for the control product 4.4 · 10 ^4, respectively.

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind the beluga fillet on top, boiling kvass, mixing the listed components with sugar, sodium chloride and CO ₂ -extracts of Pythium catenul micromycete biomass atum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 kvass 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 cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind Beluga fillet on top, boiling kvass, mixing the listed components with sugar, sodium chloride and CO ₂ -extracts of Pythium color micromycete biomass atum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 kvass 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of Pythium gracile micromycete biomass packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 Pythium gracile CO ₂ biomass extract of micromycete 0.002 kvass 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 prescription ingredients, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grinding beluga fillet on a top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of Pythium irreg micromycete biomass ulare, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 Pythium irregulare CO ₂ Biomass Extract 0.002 kvass before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grinding beluga fillet on top, boiling kvass, mixing the listed components with sugar, sodium chloride and CO ₂ -extracts of Pythium ultim micromycete biomass um, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 Pythium ultimum micromycete biomass CO ₂ extract 0.002 kvass 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 cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grinding beluga fillet on a top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of Pythium insid micromycete biomass iosum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 kvass 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 cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grinding beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia par asitica, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Saprolegnia parasitica 0.002 kvass 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grinding beluga fillet on top, boiling kvass, mixing the listed components with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alp ina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella alpina 0.002 kvass before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and cutting sorrel and spinach, grinding beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella e longata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 kvass 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind the beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella ba inieri, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 Mortierella bainieri micromycete biomass CO ₂ extract 0.002 kvass 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 recipe components, cutting, blanching and chopping cucumbers on a spinning top, blanching and chopping horseradish on a spinning top, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Mortierella exigua, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 kvass 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind the beluga fillet on top, boiling kvass, mixing the listed components with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella mi nutissima, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella minutissima 0.002 kvass 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 cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind Beluga fillet on top, boiling kvass, mixing the listed components with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella ve rticillata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella verticillata 0.002 kvass before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 Mortierella hygrophila CO ₂ Biomass Extract 0.002 kvass before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers on a spinning top, blanching and chopping horseradish on a spinning top, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 kvass 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 cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grinding beluga fillet on top, boiling kvass, mixing the listed components with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gl obalpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 Mortierella globalpina CO ₂ biomass extract of micromycete 0.002 kvass 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 cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella indohii 0.002 kvass 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 cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind Beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella se pedonioides, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella sepedonioides 0.002 kvass 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 cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Mortierella lignicola, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella lignicola 0.002 kvass 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 cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grinding beluga fillet on top, boiling kvass, mixing the listed components with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hu milis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella humilis 0.002 kvass 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 cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Mortierella alliaceae, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella alliaceae 0.002 kvass 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Mortierella strangulata, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella strangulata 0.002 kvass 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 cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grinding beluga fillet on top, boiling kvass, mixing the listed components with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pu silla, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 Mortierella pusilla micromycete biomass CO ₂ extract 0.002 kvass 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 recipe components, cutting, blanching and chopping cucumbers on a spinning top, blanching and chopping horseradish on a spinning top, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Mortierella gracilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ extract of biomass micromycete Mortierella gracilis 0.002 kvass 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grinding beluga fillet on top, boiling kvass, mixing the listed components with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gl obulifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ extract of micromycete biomass Mortierella globulifera 0.002 kvass before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Mortierella jenkinii, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ extract of micromycete biomass Mortierella jenkinii 0.002 kvass 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 recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind the beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella di chotoma, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella dichotoma 0.002 kvass 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 cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Mortierella sclerotiella, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella sclerotiella 0.002 kvass before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Mortierella zychae, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella zychae 0.002 kvass 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Mortierella marburgensis, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ extract of micromycete biomass Mortierella marburgensis 0.002 kvass before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Mortierella beljakovae, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella beljakovae 0.002 kvass 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 cucumbers on top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind Beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Mortierella sarnyensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella sarnyensis 0.002 kvass 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Mortierella nigrescens, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella nigrescens 0.002 kvass 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 cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind Beluga fillet on top, boiling kvass, mixing the listed components with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella ge mmifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella gemmifera 0.002 kvass 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 cucumbers on a top, blanching and chopping horseradish on a top, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind Beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella re ticulate, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 Mortierella reticulate micromycete biomass CO ₂ extract 0.002 kvass 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 cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grinding beluga fillet on top, boiling kvass, mixing the listed components with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pa rvispora, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella parvispora 0.002 kvass before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Mortierella pulchella, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella pulchella 0.002 kvass before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grinding beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella ga msii, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella gamsii 0.002 kvass 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 recipe components, cutting, blanching and chopping cucumbers on top, blanching and chopping horseradish, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind Beluga fillet on top, boiling kvass, mixing the listed components with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sp inosa, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ -extract of biomass micromycete Mortierella spinosa 0.002 kvass 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 recipe components, cutting, blanching and chopping cucumbers on a top, blanching and chopping horseradish, blanching and rubbing lemon zest, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grinding beluga fillet on top, boiling kvass, mixing the listed components with sugar, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella na ntahalensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ extract of micromycete biomass Mortierella nantahalensis 0.002 kvass before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers on a spinning top, blanching and chopping horseradish tops, blanching and rubbing lemon peel, freezing and chopping lettuce, green onions and dill, freezing and chopping sorrel and spinach, grind beluga fillet on top, boiling kvass, mixing the above components with sugar, sodium chloride and CO ₂ -extracts of biomass of micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beluga fillet 120 cucumbers 141.7 horseradish 37.35-37.95 lemon zest fourteen sorrel 88 spinach 154 salad 143 green onions 44 dill greens 25 sugar 10 salt 9 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 kvass before the release of the target product 1000, sealing and sterilization.