FIELD: food industry.
SUBSTANCE: invention relates to population servicing, in particular, to the fast food system. According to the method a hot first course, preliminarily prepared according to the recipe formula at a stationary public catering enterprise, is delivered to a public catering service point (the first course temperature in the common vessel maintained at a level of 65-75°C), milled (prior to consumption) into a liquid puree-like mixture that is packed into a disposable container intended for drinking.
EFFECT: invention allows to exclude addition of substances extending storage life into the hot first course, such substances used in similar fast food products and to minimise the time required for a first course consumption which allows a greater number of people to consume hot liquid food every day.
