RU2342038C1 - Production method of purpose-made canned product "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 and parsley root 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 pork 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, laurel leaf and pyrolysed wood, packing of the mixture into aluminum tubes, sealing and sterilisation.

EFFECT: new cans for space feeding have enhanced digestibility comparing with the 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 developing a culinary dish "Green Borsch", which includes preparing the recipe components, sprinkling sorrel and spinach in the broth and rubbing carrots, parsley and green onions in cooking oil, cooking, peeling and cutting chicken eggs and beets, cooking and cutting pig meat, boiling beans, cutting potatoes and herbs, sautéing wheat flour in cooking oil, bringing the broth to a boil, laying potatoes, carrots, parsley and green onions in it, cooking until done, adding in 5-10 mi ut before the cooking of sorrel, spinach, beans, beets, wheat flour, vinegar, sugar, salt, black pepper and bay leaves, adding pigs and chicken eggs, dressing sour cream and sprinkling with greens to get the finished dish (Godunova L.E. A collection of recipes for dishes and culinary products for catering - St. Petersburg: 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 a method for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping in a potato top, blanching and chopping beets in a top, freezing and chopping green onions and greens in a top, freezing and chopping sorrel and spinach, cutting and chopping on a pork top, cooking until twice the 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 pythium catenulatum micromycete black pepper bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold weight increase 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 Pythium coloratum micromycete biomass, pepper black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold 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 Pythium gracile micromycete biomass, pepper black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping e gyroscope on pork, cooked to a twofold increase in 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 irregulare, pepper black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold 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 Pythium ultimum micromycete biomass, pepper black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold 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 Pythium insidiosum micromycete biomass, pepper black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold 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 Saprolegnia parasitica micromycete biomass, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping e gyroscope on pork, cooked to a twofold increase in 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 alpina, pepper black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping e gyroscope on pork, cooked to a twofold increase in 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 elongata, pepper black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella bainieri, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold increase in weight and grinding on a top of beans, passing wheat flour in ghee, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella exigua, pepper black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold 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 minutissima, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, cooking until twice the 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 verticillata, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold 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 polycephala, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold increase in weight and grinding on a top of beans, passing wheat flour in ghee, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella globalpina, pepper black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold 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 indohii, pepper black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella pepperpedioides, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping e gyroscope on pork, cooked to a twofold increase in 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 humilis, pepper black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold 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 alliaceae, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold 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 strangulata, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold 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 pusilla, pepper black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis, pepper black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping onion tops of green onions and herbs, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella globulifera, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping onion tops of green onions and herbs, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold 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 jenkini, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella dichotoma, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold 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 sclerotiella, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold weight increase and grinding on a top a bean, 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 marburgensis, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella sarnyensis, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella nigrescens, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold 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 reticulata, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold 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 parvispora, black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold 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 pulchella, pepper black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold increase in weight and grinding on a top of beans, passing wheat flour in ghee, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella gamsii, pepper black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold 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 spinosa, pepper black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold 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 black bitter, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 for producing a canned product “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 and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping f on a pork top, boiling to a twofold increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis, bitter black pepper, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 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 and parsley root are cut, 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. Prepared chives and greens are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared sorrel and spinach are subjected to freezing, preferably slow, and are cutted. Prepared pork is cut and 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, bay leaf and pyrolysis wood 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. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 producing a canned product 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled eniya 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, bay leaf and pyrolysis of wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for producing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled eniya 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 coloratum, black pepper, bay leaf and pyrolysis of wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled eniya 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 gracile, black pepper, bay leaf and pyrolysis of wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method of producing a canned product 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled eniya 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 irregulare, black pepper, bay leaf and pyrolysis of wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled eniya 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 ultimum, black pepper, bay leaf and pyrolysis of wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled eniya 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 insidiosum, black pepper, bay leaf and pyrolysis of wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled eniya 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 Saprolegnia parasitica, black pepper, bay leaf and pyrolysis of wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled eniya 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 alpina, black pepper, bay leaf and pyrolysis of wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for producing canned food for special purposes, which includes preparing recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled eniya 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 elongata, black pepper, bay leaf and pyrolysis of wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled masses and grinding on a top of beans, 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 bainieri, bitter black pepper, bay leaves and pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for producing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled masses and grinding on a top of beans, 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 exigua, bitter black pepper, bay leaf and pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for producing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled masses 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 minutissima, bitter black pepper, bay leaves and pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled cheniya 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 verticillata, black pepper, bay leaf and pyrolysis of wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled mass and grinding on a top of beans, sautéing 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 hygrophila, bitter pepper, bay leaves and pyrolysis packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled masses and grinding on a top of beans, 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 polycephala, bitter black pepper, bay leaf and pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled masses 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 globalpina, bitter pepper, bay leaves and pyrolysis wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled mass and grinding 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 indohii, bitter black pepper, bay leaf and pyrolysis wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled mass and grinding on a bean top, 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 sepedonioides, bitter pepper, bay leaf and pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled mass and grinding 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 lignicola, bitter black pepper, bay leaf and pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled mass and grinding 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, bitter black pepper, bay leaf and pyrolysis wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled mass and grinding 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, bitter black pepper, bay leaf and pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled masses 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 strangulata, bitter black pepper, bay leaves and pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled mass and grinding on a bean top, 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 pusilla, bitter black pepper, bay leaf and pyrolysis wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled masses 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, bitter black pepper, bay leaf and pyrolysis wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling twice cheniya 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 globulifera, black pepper, bay leaf and pyrolysis of wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for producing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled 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 jenkinii, bitter pepper, bay leaf and pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled mass and grinding on a top of beans, sautéing 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 dichotoma, bitter pepper, bay leaves and pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled mass and grinding on a bean top, sautéing 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 sclerotiella, bitter pepper, bay leaf and pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method of producing a canned product 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled mass and grinding beans, passing wheat flour in melted butter, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella zychae, bitter black pepper, bay leaf and pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled masses 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, bitter black pepper, bay leaf and pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled masses 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 beljakovae, bitter pepper, bay leaf and pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled masses and grinding on a top of beans, sautéing 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 sarnyensis, bitter pepper, bay leaves and pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled cheniya 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, bay leaf and pyrolysis of wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method of producing a canned product 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled masses and grinding on a top of beans, 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 gemmifera, bitter pepper, bay leaf and pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ extract leafs 0.002 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled mass and grinding 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, bitter black pepper, bay leaf and pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled mass and grinding 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 parvispora, bitter black pepper, bay leaf and pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method of producing a canned product 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled 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 pulchella, bitter black pepper, bay leaf and pyrolysis wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled mass and grinding on a bean top, 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 gamsii, bitter black pepper, bay leaf and pyrolysis wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled mass and grinding on a bean top, 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 spinosa, bitter black pepper, bay leaf and pyrolysis wood packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled mass and grinding on a top of beans, sautéing 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 nantahalensis, bitter pepper, bay leaf and pyrolysis packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for producing 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot on top, freezing and chopping green onions and greens on top, freezing and chopping sorrel and spinach, cutting and chopping pork tops, boiling until doubled cheniya 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 spinosa var. sterilis, bitter black pepper, bay leaf and pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 60.24-75.76 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 10,2 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 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization.