RU2342044C1 - Method for production of purpose-made cans "green borsch" (versions) - Google Patents

Abstract

FIELD: food processing.

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

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

41 cl

Description

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

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

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

This result is achieved by the fact that the method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping in a potato top, blanching and chopping beets in a top, freezing and chopping green onions and greens in a top, freezing and chopping sorrel and spinach, chopping in lchke sausages, 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, black bitter pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling until twice the mass and grinding on a top of beans, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Pythium coloratum, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling until twice the mass and grinding on a top of beans, 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 Pythium gracile, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling until twice the mass and grinding on a top of beans, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium irregulare, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling up to a double weight gain and chopping beans in a 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 Pythium ultimum micromycete biomass, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

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

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

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

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling up to a double weight gain and chopping beans on 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 alpina, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling to a double increase in weight and chopping beans in a 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 elongata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the above components with sour cream, bone broth, sugar, salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling until twice the mass and grinding on a top of beans, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling up to a double weight gain and chopping beans in a 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 minutissima, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

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

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling up to a double weight gain and chopping 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 hygrophila, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling to a double increase in weight and chopping beans in a 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 polycephala, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling until twice the mass and grinding on a top of beans, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling up to a double weight gain and chopping beans on a top, 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 indohii, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

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

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery' 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

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

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling up to a double weight gain and chopping 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 alliaceae, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling up to a double weight gain and chopping beans on 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 strangulata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

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

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

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

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

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

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling until twice the mass and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling up to a double weight gain and chopping beans on a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling up to a double weight gain and chopping 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 sclerotiella, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling up to a double weight gain and chopping 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 zychae, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

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

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

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

sausages 51 chicken eggs eleven. melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling to a double weight gain and chopping beans in a 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 sarnyensis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

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

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

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

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling up to a double weight gain and chopping 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 reticulata, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

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

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling to a double weight gain and chopping beans in a top, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, salt, citric acid and CO ₂ extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling until twice the mass and grinding on a top of beans, sautéing wheat flour in melted butter, mixing the listed ingredients with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling up to a double weight gain and chopping beans on 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 spinosa, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that a method of manufacturing a canned product “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root in a top, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping a top of sausages, boiling up to a double weight gain and chopping beans in a 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 nantahalensis, pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

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

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared chicken eggs are boiled, peeled and ground in a spinning top. Prepared carrots 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 sausages are ground in a spinning top. Prepared beans are boiled until a twofold increase in mass and ground in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of one of the biomass, black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

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

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

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for the experimental product, regardless of the choice of the CO ₂ extract of the micromycete biomass from the methods provided for by the process variants, 5.3 · 10 ⁴ and for the control product 4.3 · 10 ⁴ respectively.

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

Claims (41)

1. A method of manufacturing a 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, chopping sausages on a top, cooking until doubled mass and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled 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 the resulting mixture in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled 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 the resulting mixture in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled 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 the resulting mixture in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled 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 the resulting mixture in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 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 of manufacturing a canned product for special purposes, which includes 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, 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, chopping sausages on a top, cooking until doubled 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 the resulting mixture in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled 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 the resulting mixture in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled 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 the resulting mixture in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled 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 the resulting mixture in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind the bean top, passer wheat flour in melted butter, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella bainieri micromycete biomass, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind on bean tops, passer wheat flour in melted butter, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella exigua micromycete biomass, bitter black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind the bean top, passer wheat flour in ghee, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of the biomass of micromycete Mortierella minutissima, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind the bean top, passer wheat flour in ghee, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of the biomass micromycete Mortierella verticillata, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 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 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, chopping sausages on a top, cooking until doubled I mass and grind the bean top, passer wheat flour in ghee, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of the biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 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 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, chopping sausages on a top, cooking until doubled I mass and grind bean tops, passer wheat flour in melted butter, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella polycephala micromycete biomass, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind the bean top, passer wheat flour in ghee, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of micromycete biomass Mortierella globalpina, bitter black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind bean tops, passer wheat flour in melted butter, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of micromycete biomass Mortierella indohii, bitter black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind the bean top, passer wheat flour in melted butter, mix 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: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 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 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, chopping sausages on a top, cooking until doubled I mass and grind the bean top, passer wheat flour in melted butter, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind on bean tops, passer wheat flour in melted butter, mix 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: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind the bean top, passer wheat flour in melted butter, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind the bean top, passer wheat flour in melted butter, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of micromycete biomass Mortierella strangulata, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind the bean tops, passer wheat flour in melted butter, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella pusilla micromycete biomass, bitter black pepper and bay leaf, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind the bean top, passer wheat flour in ghee, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of the biomass micromycete Mortierella gracilis, bitter black pepper and bay leaf, packing the resulting mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 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 of manufacturing a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, chopping sausages on tops, cooking to double I mass and grind on bean tops, passer wheat flour in melted butter, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO2 biomass extracts of micromycete Mortierella globulifera, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following flow rate of components, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 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 of manufacturing a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and grinding on a top of chicken eggs, cutting passer in ghee and grinding on a top of carrots and parsley root, cutting, blanching and grinding on a top of potatoes, blanching and grinding on a beetroot top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, boiling until doubled 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 jenkinii, black pepper and leafs, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind bean tops, passer wheat flour in melted butter, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella dichotoma, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I 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 sclerotiella, black pepper and leafs, packing obtained mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sclerotilla 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind bean tops, passer wheat flour in melted butter, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of micromycete biomass Mortierella zychae, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 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 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, chopping sausages on a top, cooking until doubled I mass and grind the bean top, passer wheat flour in melted butter, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of micromycete biomass Mortierella marburgensis, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind bean tops, passer wheat flour in melted butter, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella beljakovae micromycete biomass, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind the bean top, passer wheat flour in melted butter, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind the bean tops, passer wheat flour in melted butter, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of Mortierella nigrescens micromycete biomass, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind bean tops, passer wheat flour in melted butter, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of micromycete biomass Mortierella gemmifera, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind the bean top, passer wheat flour in ghee, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of the biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind the bean top, passer wheat flour in ghee, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of the biomass micromycete Mortierella parvispora, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind on a bean top, passer wheat flour in melted butter, mix 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, packaging obtained mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind the bean tops, passer wheat flour in melted butter, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of micromycete biomass Mortierella gamsii, bitter black pepper and bay leaf, packing the resulting mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind on bean tops, passer wheat flour in melted butter, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella spinosa, bitter black pepper and bay leaf, packing the resulting mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 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 of manufacturing a 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, chopping sausages on a top, cooking until doubled I mass and grind bean tops, passer wheat flour in melted butter, mix the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of micromycete Mortierella nantahalensis biomass, bitter black pepper and bay leaf, packing mixtures in aluminum tubes at the following component consumption, parts by weight: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 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 of manufacturing a canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beets on top, freezing and chopping green onions and greens on tops, freezing and chopping sorrel and spinach, chopping sausages on tops, cooking to double I mass and grind beans, passer wheat flour in ghee, mix the listed ingredients 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: sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 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.