RU2342043C1 - Method for production 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, cutting and chopping of meat with grinding machine, boiling of beans till the mass is doubled, smashing of boiled beans with grinding machine, sauting of wheat flour in melted butter, mixing of the above-mentioned components with sour cream, meat and bone broth, sugar, salt, citric acid, and CO₂-extracts from biomass of the certain type of micromycete, black pepper and laurel leaf, packing of the mixture and meat and bone broth, sealing and sterilisation.

EFFECT: new cans for space feeding have enhanced digestibility comparing with similar dish.

41 cl

Description

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

A known method of producing a culinary dish "Green Borsch", which includes preparing the recipe components, stewing and rubbing sorrel and spinach, cutting and sautéing carrots, parsley and green onions in cooking oil, cooking, peeling and cutting chicken eggs and beets, cooking and cutting 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 5-10 minutes to an eye cooking sorrel, spinach, beans, beets, wheat flour, vinegar, sugar, salt, black pepper and bay leaves, adding meat and chicken eggs, dressing sour cream and sprinkling with herbs to get the finished dish (Godunova L.E. Recipe collection dishes and culinary products for public catering establishments. - SPb .: ProfiKS, 2003, p.77).

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

This result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 s at gyroscope meat, 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 catenulatum, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating on top of the meat, cooking until double the mass and grinding on the 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 the biomass of Pythium coloratum micromycete, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking until double weight gain and grinding beans in a top, passing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Pythium gracile micromycete biomass, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating on top of the meat, cooking until double the mass and grinding on the top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of the biomass of Pythium irregulare micromycete, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of recipe components, cooking, cleaning and grinding chicken eggs on top, cutting. sautéing in ghee and chopping carrots and parsley root on a top, cutting, blanching and chopping a potato top, blanching and chopping a beetroot top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and chopping, a top of meat, boiling to a double increase in weight and chopping beans in a top, passer wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, limo hydrochloric acid and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking until twice the mass and grinding in 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 of Pythium insidiosum micromycete, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking to a double weight gain and grinding beans in a top, passing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Saprolegnia parasitica micromycete biomass, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of recipe components, cooking, cleaning and grinding chicken eggs on top, cutting. sautéing in ghee and chopping carrots and parsley root on a top, cutting, blanching and chopping a potato top, blanching and chopping a beetroot top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and chopping, a top of meat, boiling to a double increase in weight and chopping beans in a top, passer wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, limo hydrochloric acid and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking to a double weight gain and grinding beans in a top, passing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella elongata, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking until double weight gain and grinding beans in a top, passing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella bainieri, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating on top of the meat, cooking until double the mass and grinding on the top of beans, sautéing 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 and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking until double the mass and grinding beans in a top, sautéing 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 minutissima, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating on top of the meat, cooking until double the mass and grinding on the top of beans, sautéing 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 verticillata, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking until twice the mass and grinding in 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 hygrophila, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating on top of the meat, cooking until double the mass and grinding on the top of beans, passing wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella polycephala, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking to double the weight and grinding beans in a top, passing wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella globalpina, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking until double weight gain and grinding beans in a top, passing wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella indohii, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating on top of the meat, cooking until double the mass and grinding on the 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 the biomass of micromycete Mortierella sepedonioides, black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking to a double weight gain and chopping beans in a top, 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 lignicola, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of recipe components, boiling, peeling and grinding chicken eggs in a top, cutting, sautéing in melted butter and grinding carrot and parsley root in a top. cutting, blanching and chopping on a top of a potato, blanching and chopping on a top of a beetroot, freezing and chopping onion tops of green onions and greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of meat, cooking to double the mass and chopping on top , sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, g black pepper rkogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating on top of the meat, cooking until double the mass and grinding on the top of beans, sautéing 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 alliaceae, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 milling sorrel and spinach, cutting and chopping meat spinning, boiling until double the weight gain and chopping beans in a spinning top, wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella strangulata, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating on top of the meat, cooking until double the mass and grinding on the 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 pusilla, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking until double the mass and grinding in a top of beans, sautéing 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 and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking until double the mass and grinding beans in a top, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella globulifera, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating on top of the meat, cooking until double the mass and grinding on the 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 jenkinii, black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking to a double weight gain and grinding beans in a top, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella dichotoma, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating on top of the meat, cooking until double the mass and grinding on the top of beans, passing wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella sclerotiella, black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking until double the weight and grinding beans in a top, 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, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking until double weight gain and grinding beans in a top, 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 marburgensis, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating on top of the meat, cooking until double the mass and grinding on the 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 beljakovae, black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, wt.h:

meat 60.24-78.74 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 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating on top of the meat, cooking until double the mass and grinding on the 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 the biomass of micromycete Mortierella sarnyensis, black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking until double weight gain and grinding beans in a top, 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 nigrescens, black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking until twice the weight and grinding beans in a top, passing wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking until twice the mass and grinding in a top of beans, sautéing 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 reticulata, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating on top of the meat, cooking until double the mass and grinding on the top of beans, sautéing 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 parvispora, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking to a double weight gain and chopping beans in a top, 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 pulchella, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking to a double weight gain and chopping beans in a top, 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 and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking until double the mass and grinding beans in a top, 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 spinosa, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating on top of the meat, cooking until double the mass and grinding on the 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 nantahalensis black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the production method of the canned product “Borsch Green” for special purposes involves the preparation of 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 eating meat in a top, cooking until double the mass and grinding the beans in a top, sautéing wheat flour in melted butter, mixing the above components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of the biomass of micromycete Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, wt.h:

meat 60.24-78.74 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 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 meat 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 and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 50 kg per 1 ton of the target product. 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 for the production of 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 and leafs, packing obtained mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 and leafs, packing obtained mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 and leafs, packing obtained mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 and leafs, packing obtained mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 and leafs, packing obtained mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 and leafs, packing obtained mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 and leafs, packing obtained mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 and leafs, packing obtained mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 and leafs, packing obtained mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 bainieri, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking until doubled mass and grinding on a bean top, 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, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, wt.h: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 minutissima, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking until doubled mass and grinding beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 hygrophila, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 globalpina, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 indohii, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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, salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella lignicola, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking until doubled 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 humilis, bitter black pepper and bay leaf, packing the resulting mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 alliaceae, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 strangulata, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 gracilis, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, 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 a top, freezing and chopping green onions and greens on a top, freezing sorrel and spinach chopping, cutting and chopping meat on a top, cooking to double Nia 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 and leafs, packing obtained mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 dichotoma, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 sclerotiella, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 zychae, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method of manufacturing 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 marburgensis, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 beljakovae, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 sarnyensis, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 nigrescens, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 gemmifera, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking until doubled mass and grinding on a bean top, 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 reticulata, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 micromycete Mortierella parvispora biomass, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 pulchella, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 spinosa, black pepper and bay leaf, packing the resulting mixtures in aluminum tubes at the following component consumption, wt.h: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 micromycete biomass Mortierella nantahalensis, black pepper and bay leaves, mixtures in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing 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 a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, cooking 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 micromycete biomass Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: meat 60.24-78.74 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 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization.