"VEGETABLE SOUP" PRESERVES PRODUCTION METHOD Russian patent published in 2015 - IPC A23L1/40 

FIELD: food industry.

SUBSTANCE: carrots and bulb onions are cut and sauteed in melted butter. Potatoes and green beans are cut and blanched. Fresh ornamental cabbages are chopped and frozen. Poultry meat and greens are cut. The listed components are mixed with salt, black hot pepper and laurel leaf. The produced mixture and bone broth are packed. Then one performs sealing and sterilisation. The components are used at the following expenditure ratio, weight parts: poultry - 548-858.4, melted butter - 20, potatoes - 267-281.6, ornamental cabbages - 102, carrots - 50-51.3, bulb onions - 48-48.6, green beans - 33, greens - 25, salt - 18, black hot pepper - 0.2, laurel leaf - 0.1, bone broth till the target product yield is equal to 1000.

EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.