RU2301575C1 - Method for production of special canned goods from turkey and vegetables - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes turkey meat cutting, roasting in melt butter, and chopping; desiccated mushroom boiling, separating from broth and chopping; fresh white cabbage and onion shredding, freezing, and chopping; parsley green chopping. Abovementioned components are blended in specific component ratio with wheat flour, sour cream, white dry wine, mushroom broth, tomato paste, table salt, citric acid, and CO₂-extracts from biomass of Saprolegnia parasitica, Pythium or Mortierella micromycete and black pepper. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized. Canned goods of present invention have digestion value of 1.5x10⁵.

EFFECT: canned goods of increased digestion value.

41 cl

Description

The group of inventions relates to the production technology of canned meat and vegetables for space nutrition.

A known method of producing a culinary dish "Braised turkey in wine sauce", which includes preparing the recipe, cutting the turkey, rubbing it with salt and pepper, frying in margarine, adding tomato puree and dry white wine and stewing until cooked to obtain the main component, cooking, separation from the broth and cutting of dried mushrooms, mixing wheat flour, sour cream and mushroom broth, cutting onions and sauerkraut, mixing mushrooms, cabbage and onions and stewing until soft, added a mixture of flour, sour cream and broth and stew until cooked to obtain a side dish and the formation of the finished dish from the main component, side dish and parsley (Mankevich OI Dishes from poultry. - Mn .: BelEn, 1994, p.248).

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 special-purpose canned turkey in wine sauce production method for preparing prescription ingredients, cutting, frying in ghee and chopping turkey meat on top, cooking, separating broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bul oxazolidinone, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium catenulatum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium catenulatum 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of the biomass of micromycete Pythium coloratum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium coloratum 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of the biomass of micromycete Pythium gracile and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass of micromycete Pythium irregulare and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ extracts of the biomass of Pythium ultimum micromycete and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom b Lion, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Pythium insidiosum and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium insidiosum 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon juice, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Saprolegnia parasitica 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method for preparing prescription ingredients, cutting, frying in ghee and chopping turkey meat on top, cooking, separating broth and chopping dried mushrooms on top. chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ biomass extracts micromycete Mortierella alpina and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella alpina 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon micromycete Mortierella elongata and black bitter pepper, extracts of the mixture in aluminum tubes at the following component consumption, parts by weight: with lemon, tomato paste, sodium chloride, citric acid and CO ₂ biomass extracts

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella exigua 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black bitter pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella verticillata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella verticillata 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion meadow 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella hygrophila 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella polycephala and black pepper, packing the resulting mixture in aluminum tubes and the following consumption of components, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella indohii 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella sepedonioides 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella lignicola 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon ice ,. tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella humilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella humilis 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella alliaceae 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella strangulata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom, b Lion, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella gracilis 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella dichotoma 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella sclerotiella 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella zychae 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella marburgensis 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella beljakovae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella beljakovae 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella sarnyensis 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella nigrescens 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom, b Lion, tomato paste, table salt, citric acid and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella gemmifera 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella reticulata 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon lemon, tomato paste, sodium chloride, citric acid and CO ₂ extracts of biomass micromycete Mortierella parvispora and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and grinding turkey meat on top, cooking, separation from the broth and grinding dried mushrooms on top, shredding, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pulchella and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella pulchella 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella gamsii 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa and black bitter pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella spinosa 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon with lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned turkey in wine sauce production method provides for the preparation of recipe components, cutting, frying in ghee and chopping turkey meat in a top, cooking, separating the broth and chopping dried mushrooms in a top, chopping, freezing and chopping fresh white cabbage and onions on a spinning top, chopping parsley greens on a spinning top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom bouillon lemon, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of micromycete biomass Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom 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. The prepared turkey meat is cut, fried in ghee and crushed in a spinning top. Prepared dried mushrooms are boiled, separated from the broth and ground in a spinning top. Prepared fresh white cabbage and onions are chopped, frozen, preferably slow, and ground in a spinning top. Prepared parsley is crushed in a spinning top. Further, the listed components are mixed with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ extracts from one of the biomass and black bitter pepper provided for by the embodiments of 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 mushroom broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of turkey corresponds to the use of a bird of category I, and the maximum corresponds to the use of a bird of category II. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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.

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 pilot product, regardless of the choice of CO ₂ -extract of the biomass of micromycete from the methods provided, 1.7 · 10 ⁵ and for the control product 1.5 · 10 ^5, 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. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium catenulatum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 CO _{2 -} black pepper extract 0.018 mushroom 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, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium coloratum and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 CO _{2 -} black pepper extract 0.018 mushroom 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 the recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium gracile and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium gracile 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom 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 recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium irregulare and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Pythium irregulare 0.002 CO _{2 -} black pepper extract 0.018 mushroom 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 the recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass of micromycete Pythium ultimum and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom 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, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Pythium insidiosum and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 CO _{2 -} black pepper extract 0.018 mushroom 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 recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Saprolegnia parasitica and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 CO _{2 -} black pepper extract 0.018 mushroom 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 recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alpina and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 CO _{2 -} black pepper extract 0.018 mushroom 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, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO _2- extracts of biomass micromycete Mortierella elongata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella elongata 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom 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 recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella bainieri and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella exigua and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 CO _{2 -} black pepper extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella minutissima and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom 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 recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella verticillata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 CO _{2 -} black pepper extract 0.018 mushroom 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 recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella hygrophila and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 CO _{2 -} black pepper extract 0.018 mushroom 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 recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO _2- extracts of biomass micromycete Mortierella polycephala and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globalpina and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella globalpina 0.002 CO _{2 -} black pepper extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella indohii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 CO _{2 -} black pepper extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sepedonioides and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 CO _{2 -} black pepper extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella lignicola and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 CO _{2 -} black pepper extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella humilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 CO _{2 -} black pepper extract 0.018 mushroom 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 recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella alliaceae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 CO _{2 -} black pepper extract 0.018 mushroom 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 recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella strangulata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella strangulata 0.002 CO _{2 -} black pepper extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella pusilla and black bitter pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella pusilla 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom 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 recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gracilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 CO _{2 -} black pepper extract 0.018 mushroom 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, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella globulifera and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella globulifera 0.002 CO _{2 -} black pepper extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella jenkinii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella jenkinii 0.002 CO _{2 -} black pepper extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella dichotoma and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 CO _{2 -} black pepper extract 0.018 mushroom 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 the recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sclerotiella and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 CO _{2 -} black pepper extract 0.018 mushroom 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 the recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella zychae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 CO _{2 -} black pepper extract 0.018 mushroom 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 the recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella marburgensis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 CO _{2 -} black pepper extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO _2- extracts of biomass micromycete Mortierella beljakovae and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 CO _{2 -} black pepper extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella sarnyensis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 CO _{2 -} black pepper extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization. 33. Method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nigrescens and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 CO _{2 -} black pepper extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO _2- extracts of biomass micromycete Mortierella gemmifera and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 CO _{2 -} black pepper extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella reticulata and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 CO _{2 -} black pepper extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella parvispora and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey tops, boiling, separating the broth from the broth and chopping dried mushrooms, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO _2- extracts of biomass micromycete Mortierella pulchella and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 CO _{2 -} black pepper extract 0.018 mushroom 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 the preparation of recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella gamsii and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 CO _{2 -} black pepper extract 0.018 mushroom 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 the recipe components, cutting, frying in ghee and chopping turkey pork, cooking, separating the broth from the broth and chopping dried mushrooms, chopping, freezing and chopping fresh white cabbage and onions , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 CO _{2 -} black pepper extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella nantahalensis and black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella nantahalensis 0.002 CO _{2 -} black pepper extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions on top , chopping parsley greens on a top, mixing the listed components with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ -extracts of biomass micromycete Mortierella spinosa var. sterilis and black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste 30% one salt 11.2 lemon acid 0.15 CO ₂ extract of biomass mikromitcetami Mortierella spinosa var. sterilis 0.002 CO _{2 -} black pepper extract 0.018 mushroom broth before the release of the target product 1000, sealing and sterilization.