METHOD FOR PREPARATION OF MULTICOMPONENT CREAM SOUP OF FUNCTIONAL PURPOSE Russian patent published in 2022 - IPC A23L23/00 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. A method for preparing a multicomponent cream soup of functional purpose, characterized by the fact that beef liver is washed, cleaned from films, cut into small pieces and soaked in 5% salt brine, which is treated by a processor for cavitation disintegration of liquid media and water “Hielscher Ultrasound Technology UP” for 3-4 minutes, and the liver is kept in it for 1-2 hours at a temperature of 6-8°C, then the brine is drained, and the prepared liver is lightly fried together with carrots and onions, and then stewed until cooked in a small amount of water, stewed liver with vegetables, as well as blanched parsley root, is passed through a cutter and mixed with a polysaccharide, to which water was previously added in an amount of 4 g, then rice milk is introduced and brought to a boil, and at the end of the cream soup preparation process, after 60 minutes, a processor is immersed in it for cavitation disintegration of liquid media and water, “Hielscher Ultrasound Technology UP”, and ultrasound treatment of cooked cream soup is performed for 3 minutes.

EFFECT: invention makes it possible to obtain a cream soup containing nutrients that contribute to the preservation of health, which is recommended in the dietary and functional nutrition of persons with lactose intolerance, with improved microbiological indicators, with a high shelf life.

1 cl, 4 tbl, 3 ex