RU2346604C1 - "sorrel soup" special-purpose preserve preparation method (versions) - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: proposed preserve preparation method envisages the formulation ingredients being pre-processed as follows: chicken eggs are boiled, peeled and minced; onions, are cut, sautéed in melted butter and minced; potatoes and parsley roots are sliced, blanched and minced; green onions and green vegetables are frozen and minced; sorrel and spinach are frozen and chopped; meat is cut and minced; wheat flour is sautéed. The above-mentioned ingredients are mixed with sour cream, bone broth; culinary salt and CO₂-extracts of the specified species myxomycetes biomass, hot black pepper and laurel lea. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.

EFFECT: improved digestibility of the target finished product.

41 cl

Description

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

A known method of producing a culinary dish "Green cabbage soup", involving the preparation of recipe components, cooking, peeling and cutting chicken eggs, cutting and sautéing onions and green onions in margarine, stirring and rubbing sorrel and spinach, cutting potatoes, parsley and greens, cooking and cutting meat, storing wheat flour, bringing the broth to a boil, laying potatoes in it, bringing to a boil, adding onions and green onions, sorrel and spinach, cooking for 15 minutes, adding parsley root, wheat flour, boiled salt, black pepper and bay leaf, cooking for 5-10 minutes, adding meat and chicken eggs, dressing with sour cream and sprinkling with greens to get the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 2003, p. 81-82).

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

This result is achieved by the fact that the method for the production of canned cabbage soup “green” for special purposes involves the preparation of recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onion in a top, cutting, blanching and grinding in a top potatoes and parsley root, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, passer wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Pythium catenulatum, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green bunch 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of the biomass of micromycete Pythium coloratum, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping a green bunch and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping a top of meat, chopping wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of the biomass of Pythium gracile micromycete, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, boiling water and CO ₂ -extracts of biomass of Pythium irregulare micromycete, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass of Pythium ultimum micromycete, bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ extracts of the biomass of Pythium insidiosum micromycete, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella elongata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green bunch 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella sderotiella 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose cabbage soup production method for cabbage soup green includes prescription ingredients, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potato top and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat tops, stirring wheat flour, mixing the listed components with sour cream, bone broth, salt 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:

meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10.2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared chicken eggs are boiled, peeled and ground in a spinning top. The prepared onion bunch is cut, sautéed in ghee and crushed in a spinning top. Prepared potatoes and parsley root are cut, blanched and chopped in a spinning top. Prepared chives and greens are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared sorrel and spinach are subjected to freezing, preferably slow, and are cutted. Prepared meat is cut and ground in a spinning top. Prepared wheat flour passer. The listed components are mixed with sour cream, bone broth, sodium chloride and CO ₂ extracts from one of the biomass, black pepper and bay leaf provided for by the invention. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 50 kg per 1 ton of the target product. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

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

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

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

Claims (41)

1. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids nym broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
Meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 Salt 10,2 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 Black pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids nym broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids nym broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, sautéing wheat flour, mixing the listed ingredients with sour cream, braids nym broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium irregulare, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 black pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, sautéing wheat flour, mixing the listed ingredients with sour cream, braids nym broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 black pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, sautéing wheat flour, mixing the listed ingredients with sour cream, braids nym broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids nym broth, table salt and CO ₂ extracts of biomass mikromitcetami Saprolegnia parasitica, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 black pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, sautéing wheat flour, mixing the listed ingredients with sour cream, braids nym broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alpina, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs on a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids nym broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella elongata, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids moth broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella bainieri, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 black pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella exigua, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids moth broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella minutissima, black pepper and bay leaf, packing the resulting mixture in aluminum tubes and the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO ₂ -extract of biomass micromycete Mortierella minutissima 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids moth broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella verticillata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella hygrophila, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella polycephala, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globalpina, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella indohii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 black pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 black pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella lignicola, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella humilis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids moth broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella alliaceae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 black pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella strangulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 black pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pusilla, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 black pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gracilis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella globulifera, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, cutting and chopping meat on a top, sautéing wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella jenkinii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella dichotoma, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 black pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids moth broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella zychae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 black pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella marburgensis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella beljakovae, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 black pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nigrescens, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 black pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella gemmifera, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella reticulata, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 black pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella parvispora, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 black pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella pulchella, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 black pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass of micromycete Mortierella gamsii, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 black pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids with broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella spinosa, black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids moth broth, sodium chloride and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing recipes, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping green onions and greens on a spinning top, freezing and chopping sorrel and spinach, cutting and chopping meat on a spinning top, stirring wheat flour, mixing the listed ingredients with sour cream, braids tnym broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa var. sterilis, black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 60.24-78.74 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 salt 10,2 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 black pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization.