RU2342007C1 - Method for production of purpose-made cans "uzbek soup with fried meat" (versions) - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: mutton, horse meat and chicken are cut, seared in melted butter and chopped with grinding machine. Onions are cut, seared in melted butter and chopped with grinding machine. Potatoes and paprika are cut, parboiled and chopped with grinding machine. Carrots are parboiled and chopped, dill is frozen and grinded, the above-mentioned components are mixed with meat and bone broth, tomato paste, salt and CO₂-extract from biomass of the certain type of micromycete and black pepper. The mixture is packed in aluminum tubes, sealed and sterilised.

EFFECT: enhanced digestibility comparing with similar dish.

41 cl

Description

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

A known method of producing a culinary dish "Uzbek Soup with Meat Roasting", which includes preparing the recipe, cutting and stewing potatoes, carrots and vegetable peppers for 7 minutes, chopping dill, chopping onions, cutting and frying in lamb, horsemeat and melted fat and chicken, adding onions to them, frying for 5 minutes, adding the stew, pouring with drinking water, adding salt and pepper, boiling for 1 hour and sprinkling dill with greens to get ready dishes (Kuropatkina MV, Best Recipes of the first dishes - M .: Veche, 2004, p.153).

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

This result is achieved by the fact that the method for the production of canned food “Uzbek Soup with Meat Roasting” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping on top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing the above onentov with bone broth, tomato paste, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium coloratum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium gracile and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Pythium irregulare and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass of Pythium ultimum micromycete and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Pythium insidiosum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella alpina and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella bainieri and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed mponentov with bone broth, tomato paste, table salt 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 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella hygrophila and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella indohii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella humilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella globulifera and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella jenkinii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella dichotoma and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella marburgensis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gemmifera and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella pulchella and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping fennel greens on a spinning top, mixing the listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method for producing canned food “Uzbek Soup with Meat Roasting” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping in the top onions, cutting, blanching and chopping potatoes and vegetable peppers on top, blanching and chopping carrots on top, freezing and chopping dill greens on top, mixing listed components with bone broth, tomato paste, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared lamb, horse meat and chicken are chopped, fried in ghee and chopped in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared potatoes and vegetable peppers are cut, blanched and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared dill greens are subjected to freezing, preferably quick, and chopped in a spinning top. The listed components are mixed with bone broth, tomato paste, sodium chloride and CO ₂ extracts of one of the biomass and black bitter pepper provided for by the embodiments of the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of lamb and horse meat corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract of the micromycete biomass from the process options provided, 5.5 · 10 ⁴ and for the control product 4.6 · 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 the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, spinning, straining in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Pythium catenulatum and black bitter pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Pythium coloratum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Pythium gracile and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, spinning, sautéing in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Pythium irregulare and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass of micromycete Pythium ultimum and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, spinning, straining in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Pythium insidiosum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, spinning, straining in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and C ₂ extract biomass mikromitcetami Saprolegnia parasitica and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping in a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella alpina and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, spinning, straining in ghee and chopping onion, cutting, blanching and chopping in a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO _2- extracts of biomass micromycete Mortierella elongata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, spinning, straining in ghee and chopping onion, cutting, blanching and chopping in a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and C About _2- extracts of biomass micromycete Mortierella bainieri and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella verticillata and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract 0.002 Mortierella verticillata Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, spinning, straining in ghee and chopping onion, cutting, blanching and chopping in a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, spinning, straining in ghee and chopping onion, cutting, blanching and chopping in a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO _2- extracts of biomass micromycete Mortierella polycephala and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a top of potatoes and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and C About ₂ extract biomass mikromitcetami Mortierella globalpina and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, spinning, straining in ghee and chopping onion, cutting, blanching and chopping in a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella indohii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, spinning, straining in ghee and chopping onion, cutting, blanching and chopping in a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, spinning, straining in ghee and chopping onion, cutting, blanching and chopping in a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella humilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract 0.002 Mortierella humilis Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella strangulata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella pusilla and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, spinning, straining in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and C About _2- extracts of biomass micromycete Mortierella globulifera and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a top of potatoes and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, spinning, straining in ghee and chopping onion, cutting, blanching and chopping in a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, spinning, melting in ghee and chopping onion, cutting, blanching and chopping potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, spinning, straining in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO _2- extracts of biomass micromycete Mortierella beljakovae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, spinning, straining in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping mutton, horse meat and chicken in a top, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping in a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO _2- extracts of biomass micromycete Mortierella gemmifera and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, spinning, straining in ghee and chopping onion, cutting, blanching and chopping in a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, spinning, melting in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and C About ₂ extract biomass mikromitcetami Mortierella parvispora and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella pulchella and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, spinning, straining in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract 0.002 Mortierella spinosa Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a top of potatoes and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping lamb, horse meat and chicken, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a potato top and vegetable pepper, blanching and chopping carrots on a top, freezing and chopping dill greens on a top, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 65.4-71.58 horsemeat 48.02-49.41 chicken 9.76 melted butter 22.73 potatoes 116.37-122.73 onion 63.82-64.64 carrot 31.91-32.73 vegetable pepper 28.75 dill greens 11.37 tomato paste 30% 30.3 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization.