RU2342035C1 - Method for production of purpose-made cans "green borsch" (versions) - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: cans are made by boiling, shelling and chopping of hen's eggs with grinding machine, cutting, sauting in melted butter and chopping of carrots, parsley root and onions with grinding machine, cutting, parboiling and chopping of potatoes with grinding machine, parboiling and chopping of beet roots with grinding machine, freezing and grinding of spring onions and greens, freezing and chopping of sorrel and spinach, chopping of sausages with grinding machine, boiling of beans till the mass is doubled, smashing of boiled beans with grinding machine, sauting of wheat flour in melted butter, mixing of the above-mentioned components with sour cream, meat and bone broth, sugar, salt, citric acid, and CO₂-extracts from biomass of the certain type of micromycete, black pepper and laurel leaf, packing of the mixture into aluminum tubes, sealing and sterilisation.

EFFECT: new cans for space feeding have 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 manufacturing a culinary dish "Green Borsch", which includes preparing the recipe components, stewing and rubbing sorrel and spinach, cutting and sautéing carrots, parsley and onions in cooking oil, cooking, peeling and cutting chicken eggs and beets, cooking and cutting sausages, boiling beans, cutting potatoes and herbs, sautéing wheat flour in cooking oil, bringing the broth to a boil, laying potatoes, carrots, parsley and onions, cooking until cooked, adding in 5-10 minutes the end of cooking sorrel, spinach, beans, beets, wheat flour, vinegar, sugar, salt, black pepper and bay leaves, adding sausages and chicken eggs, dressing with sour cream and sprinkling with greens to get the finished dish (Godunova L.E. Collection recipes for dishes and culinary products for public catering establishments. - SPb .: ProfiKS, 2003, p.77).

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 of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on top, var y to the doubling of the mass and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va crust until double the mass and grinding on the top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va crust until double the mass and grinding on the top of the beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium gracile, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va crust until double the mass and grinding on the top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium irregulare, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va horticulture until double the mass and grinding on a bean top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass of Pythium ultimum micromycete, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va crust until double the mass and grinding on the top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium insidiosum, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va to a double weight gain and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaves packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double weight gain and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella alpha 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va horticulture until double the mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaves packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va crust until double the mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va horticulture until double the mass and grinding on the top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaves packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaves packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double weight gain and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaves packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double weight gain and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va horticulture until double the mass and grinding on a bean top, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bitter leaves packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaves packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double weight gain and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double increase in weight and grinding on a top of beans, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaves packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaves packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va horticulture until double the mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va horticulture until double the mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double weight gain and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaves packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double weight gain and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bitter leaves packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va horticulture until double the mass and grinding on a bean top, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaves packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bitter leaves packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double weight gain and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaves packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bitter laurel packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortiereila beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double mass increase and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortiereila sarnyensis, black pepper and bitter leaves packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va BCCH to doubling the mass and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella nigrescens, black pepper and leafs packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella gemmifera, black pepper and bitter leaves packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double weight gain and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaves packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va BCCH to doubling the mass and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella parvispora, black pepper and leafs packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va horticulture until double the mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va horticulture until double the mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va horticulture until double the mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double increase in mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, bitter black pepper and packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the method of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting , blanching and chopping on a top of a potato, blanching and chopping on a top of a beet, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, va up to a double mass increase and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 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 chicken eggs are boiled, peeled and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared potatoes are cut, blanched in and chopped on top. Prepared beets are blanched and ground in a spinning top. The prepared greens are subjected to freezing, preferably slow, and ground in a spinning top. Prepared sorrel and spinach are subjected to freezing, preferably slow, and are cutted. Prepared sausages are ground in a spinning top. Prepared beans are boiled until a twofold increase in mass and ground in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of one of the biomass, black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

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

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of the CO ₂ extract of the micromycete biomass from the methods provided for by the process variants, 5.3 · 10 ⁴ and for the control product 4.3 · 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 of manufacturing canned food for special purposes, involving the preparation of recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped s at gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped s at gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method of manufacturing canned food for special purposes, involving the preparation of recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping in a potato top, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped s at gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method of manufacturing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped s at gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped s at gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped s at gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method of manufacturing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped s at gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method of manufacturing canned food for special purposes, involving the preparation of recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping in a potato top, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped s at gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping in a potato top, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped s at gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method of manufacturing canned food for special purposes, involving the preparation of recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method of manufacturing canned food for special purposes, involving the preparation of recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping in a potato top, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method of manufacturing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method of manufacturing canned food for special purposes, involving the preparation of recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping in a potato top, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping in a potato top, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, sautéing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierelia indohii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping in a potato top, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierelia sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method of manufacturing canned food for special purposes, involving the preparation of recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped of at gyroscope beans sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, black pepper and leafs, packing the resulting mixture into aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method of manufacturing canned food for special purposes, involving the preparation of recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method of manufacturing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method of manufacturing canned food for special purposes, involving the preparation of recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method of manufacturing canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method of manufacturing canned food for special purposes, involving the preparation of recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method of manufacturing canned food for special purposes, involving the preparation of recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method of manufacturing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until doubled and chopped bean spinning, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000, sealing and sterilization.