FIRST COURSES PREPARATION METHOD Russian patent published in 2013 - IPC A23L1/39 A23L3/36 

FIELD: food industry.

SUBSTANCE: invention relates to the technology for preparation of condiment soups at catering enterprises. One prepares a long-storage first course semi-product. Vegetables are washed, calibrated, peeled, cut and also sauteed (whenever the recipe prescribes to). Grits and legumes are washed. The course components are separately treated with hot steam until they ready and packaged into sealed containers, cooled to 15-20°C, frozen at -18°C during 6-9 hours. One weighs out recipe portions of each component and composes single-portion sets with addition of salt, spices and greens. The semi- product is tightly packaged, vacuumised and stored at a temperature of -18 °C for no more than 30 days. For serving the semi-product is poured with hot water or broth or mushroom concoction and warmed in a microwave field during 3-4 minutes.

EFFECT: invention enables reduction of energy costs in the process of first course semi-products storage and reduce production facilities due to absence of the necessity to have the liquid fraction frozen; additionally, the invention ensures high taste properties of the course and preservation of its nutritive value throughout the storage period due to redistribution of moisture in the process of preliminarily thermal treatment of the components by way of steaming until ready.

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