METHOD OF PREPARING FAST-FROZEN COOKED PRODUCT (VERSIONS) Russian patent published in 2001 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves primary treatment including sorting out, washing and cleaning products; cooking and separating cooked fillet of animal products; mixing ground animal and plant products used in amounts determined at the rate of predetermined content of fat and dry substance or meat, with predetermined content limits being taken into account; cooling, placing into containers of 300 g volume manufactured from material which is not deformed at negative temperature; spraying finely cut greens; providing two-staged freezing in low-temperature chamber: at first stage reducing temperature in chamber to 3 C for 0.5 hour, at second stage from -18 C to -35 C for 1.5 hours; selectively controlling temperature of soup within pack. Method provides centralized preparing of ready-to-eat fast-frozen cooked products. EFFECT: simplified, low-cost method, improved gustatory qualities of cooked product and convenient usage. 15 cl, 5 ex