RU2328150C1 - Preparation method of preserves "chicken in green sauce" special purposed (variants) - Google Patents

Abstract

FIELD: production method of food products.

SUBSTANCE: preserves are prepared with pilling, frying and shredding of pumpkin seeds, cutting, sautéing in melted butter and shredding of green vegetable paprika, freezing and shredding of salad, shredding of chicken meat. Listed components are mixed with bone broth, salt and CO₂- extract of biomass micromicete of stated type. Received mixture is packed in aluminum tubes, sealed and sterilised.

EFFECT: preserves for cosmic feeding have improved digestibility.

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 "Chicken in green sauce", which involves cleaning, frying and chopping pumpkin seeds in a meat grinder, cutting and frying green vegetable pepper and salad in vegetable oil, cutting chicken, mixing the listed ingredients with broth and table salt and stewing until cooked with the receipt of the finished dish (Sungurova EE Feast all over the world. - M.: Physical education and sport, 1994, p. 88).

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 chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping a top of salad, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass of micromycete Pythium catenulatum, packing the resulting mixture in alumin Iev tubes at the next component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on lettuce gyroscope, for grinding chicken gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium coloratum, packing the resultant mixture in alum and Magnesium tubes at the following flow components pbw .:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on lettuce gyroscope, for grinding chicken gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium gracile, packing the resulting mixture into aluminum evye tubes at the following flow components pbw .:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass of micromycete Pythium irregulare, packing the resulting mixture in aluminum initial tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on lettuce gyroscope, for grinding chicken gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Pythium ultimum, packing the resultant mixture in alum ievye tubes at the following flow components pbw .:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass of micromycete Pythium insidiosum, packing the resulting mixture in aluminum initial tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Saprolegnia parasitica, packing the mixture in al yuminium tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alpina, packing the resulting mixture in aluminum initial tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum mini tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum mini tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella exigua, packing the resulting mixture in aluminum initial tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on lettuce gyroscope, for grinding chicken gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella minutissima, packing the resulting mixture into a yuminievye tubes at the following flow components pbw .:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella verticillata, packing the resulting mixture in a aluminum tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing the mixture in al yuminium tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on lettuce gyroscope, for grinding chicken gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella polycephala, packing the resulting mixture at al minievye tubes at the following flow components pbw .:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globalpina, packing the mixture in al yuminium tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on lettuce gyroscope, for grinding chicken gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella indohii, packing the resulting mixture into alu inievye tubes at the following flow components pbw .:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on lettuce gyroscope, for grinding chicken gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella sepedonioides, packing the resulting mixture into lyuminievye tubes at the following flow components pbw .:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on lettuce gyroscope, for grinding chicken gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella lignicola, packing the resulting mixture at al minievye tubes at the following flow components pbw .:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on lettuce gyroscope, for grinding chicken gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella humilis, packing the resultant mixture in alum and Magnesium tubes at the following flow components pbw .:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on lettuce gyroscope, for grinding chicken gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella alliaceae, packing the resulting mixture at al minievye tubes at the following flow components pbw .:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on lettuce gyroscope, for grinding chicken gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella strangulata, packing the resulting mixture into a yuminievye tubes at the following flow components pbw .:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on lettuce gyroscope, for grinding chicken gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pusilla, packing the resulting mixture into alu inievye tubes at the following flow components pbw .:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gracilis, packing the resulting mixture in aluminum mini tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on lettuce gyroscope, for grinding chicken gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella globulifera, packing the resulting mixture into a yuminievye tubes at the following flow components pbw .:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella jenkinii, packing the resulting mixture in aluminum mini tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on lettuce gyroscope, for grinding chicken gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella dichotoma, packing the resulting mixture at al minievye tubes at the following flow components in parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sclerotiella, packing the resulting mixture in a aluminum tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella zychae, packing the resulting mixture in aluminum initial tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella zychae 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella marburgensis, packing the resulting mixture in a aluminum tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing the mixture in al yuminium tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sarnyensis, packing the mixture in al yuminium tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella sarnyensis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing the mixture in al yuminium tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on lettuce gyroscope, for grinding chicken gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella gemmifera, packing the resulting mixture at al minievye tubes at the following flow components in parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella reticulata, packing the mixture in al yuminium tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella parvispora, packing the mixture in al yuminium tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on lettuce gyroscope, for grinding chicken gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella pulchella, packing the resulting mixture at al minievye tubes at the following flow components pbw .:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gamsii, packing the resulting mixture in aluminum Initial tubes at the following component consumption, wt.h:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on lettuce gyroscope, for grinding chicken gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella spinosa, packing the resulting mixture into alu inievye tubes at the following flow components pbw .:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on lettuce gyroscope, for grinding chicken gyroscope, mixing these components with the bone broth, table salt and CO ₂ extracts of biomass mikromitcetami Mortierella nantahalensis, packing the resulting mixture into lyuminievye tubes at the following flow components pbw .:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The same result is achieved by the fact that the special-purpose canned chicken method in green sauce production involves preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping on a salad top, grinding chicken top on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 bone broth before the release of the target product 1000,

sealing and sterilization.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology. Prepared pumpkin seeds are peeled, fried and ground in a spinning top. Prepared green vegetable pepper is chopped, sautéed in ghee and chopped in a spinning top. The prepared salad is subjected to freezing, preferably slow, and ground in a spinning top. Prepared chicken is minced in a spinning top. The listed components are mixed with bone broth, sodium chloride and a CO ₂ -extract of one of the biomass provided by the variants 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 bone broth, is given taking into account the norms of waste and losses of each type of raw material.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10-04-18-18-90.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product, regardless of the choice of CO ₂ -extract micromycete biomass from the options provided by the method, 2 · 10 ⁵ and for the control product 1,6 · 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. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds on top, chopping, sautéing in vegetable oil and chopping green vegetable pepper on top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Pythium catenulatum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Pythium catenulatum 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 2. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds in a top, cutting, sautéing in vegetable oil and chopping green vegetable pepper in a top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Pythium coloratum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Pythium coloratum 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 3. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds on top, chopping, sautéing in vegetable oil and chopping green vegetable pepper on top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Pythium gracile, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Pythium gracile 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 4. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds on top, chopping, sautéing in vegetable oil and chopping green vegetable pepper on top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Pythium irregulare, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Pythium irregulare 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 5. A method for the production of canned food for special purposes, which includes preparing recipe components, cleaning, frying and chopping pumpkin seeds in a top, cutting, sautéing in melted butter and chopping green vegetable pepper in a top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of the biomass of micromycete Pythium ultimum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Pythium ultimum 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 6. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds in a top, cutting, sautéing in melted butter and chopping green vegetable pepper in a top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Pythium insidiosum, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Pythium insidiosum 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 7. A method for the production of canned food for special purposes, which includes preparing recipe components, cleaning, frying and chopping pumpkin seeds in a top, cutting, sautéing in vegetable oil and chopping green vegetable pepper in a top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Saprolegnia parasitica, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Saprolegnia parasitica 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 8. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds on top, chopping, straining in melted butter and chopping green vegetable pepper on top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella alpina 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 9. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds on top, chopping, sautéing in vegetable oil and chopping green vegetable pepper on top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella elongata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella elongata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 10. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds on top, chopping, sautéing in vegetable oil and chopping green vegetable pepper on top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella bainieri, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella bainieri 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 11. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds on top, chopping, sautéing in vegetable oil and chopping green vegetable pepper on top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella exigua, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella exigua 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 12. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds on top, chopping, straining in melted butter and chopping green vegetable pepper on top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella minutissima, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella minutissima 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 13. A method for the production of canned food for special purposes, which includes preparing recipe components, cleaning, frying and chopping pumpkin seeds in a top, cutting, sautéing in vegetable oil and chopping green vegetable pepper in a top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella verticillata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella verticillata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 14. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds in a top, cutting, sautéing in melted butter and chopping green vegetable pepper in a top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella hygrophila, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella hygrophila 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 15. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds in a top, cutting, sautéing in melted butter and chopping green vegetable pepper in a top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella polycephala, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella polycephala 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 16. A method for the production of canned food for special purposes, which includes preparing recipe components, cleaning, frying and chopping pumpkin seeds in a top, cutting, sautéing in vegetable oil and chopping green vegetable pepper in a top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globalpina, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella globalpina 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 17. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds on top, chopping, sautéing in vegetable oil and chopping green vegetable pepper on top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella indohii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella indohii 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 18. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds on top, chopping, sautéing in vegetable oil and chopping green vegetable pepper on top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sepedonioides, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight : chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella sepedonioides 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 19. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and grinding pumpkin seeds in a top, cutting, sautéing in melted butter and chopping green vegetable pepper in a top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella lignicola, packing the mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella lignicola 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 20. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds on top, chopping, sautéing in vegetable oil and chopping green vegetable pepper on top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella humilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella humilis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 21. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds on top, chopping, gassing in vegetable oil and chopping green vegetable pepper on top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella alliaceae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella alliaceae 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 22. A method for the production of canned food for special purposes, which includes preparing recipe components, cleaning, frying and chopping pumpkin seeds in a spinning top, cutting, sautéing in vegetable oil and chopping green vegetable pepper in a spinning top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella strangulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella strangulata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 23. A method for the production of canned food for special purposes, which includes preparing recipe components, cleaning, frying and chopping pumpkin seeds on top, chopping, gassing in vegetable oil and chopping green vegetable pepper on top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pusilla, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella pusilla 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 24. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds on top, chopping, straining in melted butter and chopping green vegetable pepper on top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gracilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella gracilis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 25. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds in a top, cutting, sautéing in melted butter and chopping green vegetable pepper in a top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella globulifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella globulifera 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 26. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds on top, chopping, sautéing in vegetable oil and chopping green vegetable pepper on top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella jenkinii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella jenkinii 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 27. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds on top, chopping, sautéing in vegetable oil and chopping green vegetable pepper on top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella dichotoma, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella dichotoma 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 28. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds in a top, cutting, sautéing in melted butter and chopping green vegetable pepper in a top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sclerotiella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella sclerotiella 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 29. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds in a top, cutting, sautéing in melted butter and chopping green vegetable pepper in a top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella zychae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 Mortierella zychae micromycete biomass CO ₂ extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 30. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and grinding on top of pumpkin seeds, cutting, sautéing in melted butter and grinding on top of green vegetable pepper, freezing and grinding on top of salad, grinding on top of chicken, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella marburgensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella marburgensis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 31. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds in a top, cutting, sautéing in melted butter and chopping green vegetable pepper in a top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella beljakovae, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella beljakovae 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 32. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and grinding on top of pumpkin seeds, cutting, sautéing in melted butter and grinding on top of green vegetable pepper, freezing and grinding on top of salad, grinding on top of chicken, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella sarnyensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 Micromycete Mortierella sarnyensis CO ₂ Biomass Extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 33. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds on top, chopping, sautéing in vegetable oil and chopping green vegetable pepper on top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella nigrescens, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella nigrescens 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 34. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds in a top, cutting, sautéing in melted butter and chopping green vegetable pepper in a top, freezing and chopping a salad top, chopping a chicken top, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gemmifera, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella gemmifera 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 35. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds in a top, cutting, sautéing in melted butter and chopping green vegetable pepper in a spinning top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella reticulata, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella reticulata 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 36. A method for the production of canned food for special purposes, which includes preparing recipe components, cleaning, frying and chopping pumpkin seeds in a top, cutting, sautéing in melted butter and chopping green vegetable pepper in a top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella parvispora, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella parvispora 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 37. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds in a top, cutting, sautéing in melted butter and chopping green vegetable pepper in a top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella pulchella, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella pulchella 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 38. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and grinding on top of pumpkin seeds, cutting, sautéing in melted butter and chopping green vegetable pepper on top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella gamsii, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella gamsii 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 39. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds in a top, cutting, sautéing in melted butter and chopping green vegetable pepper in a top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella spinosa, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 40. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds in a top, cutting, sautéing in melted butter and chopping green vegetable pepper in a top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella nantahalensis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight : chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella nantahalensis 0.002 bone broth before the release of the target product 1000, sealing and sterilization. 41. A method for the production of canned food for special purposes, which includes preparing the recipe components, cleaning, frying and chopping pumpkin seeds in a top, cutting, sautéing in melted butter and chopping green vegetable pepper in a top, freezing and chopping salad tops, chopping chicken tops, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of biomass micromycete Mortierella spinosa var. sterilis, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 2384.36 melted butter 27.78 salad 152.78 pumpkin seeds 83.33 vegetable pepper 70.28 salt 12 CO _{2 -} micromycete biomass extract Mortierella spinosa var. sterilis 0.002 bone broth before the release of the target product 1000, sealing and sterilization.