METHOD OF PRODUCING VEGETABLE SOUP Russian patent published in 2024 - IPC A23L23/10 

FIELD: food industry.

SUBSTANCE: invention relates to production of first courses. Vegetable soup production method involves initial raw material pretreatment, namely potatoes washing, sizing, cutting, onions and carrots peeling, chopping and sautéing with addition of tomato puree and fats. Additionally, the initial raw material includes cut rabbit meat in size of 0.5×0.5 cm. All initial raw materials are subjected to shock freezing in the "Abat" lyophilic chamber, where the products envisaged by the recipe are separately frozen to a temperature of -15 °C and held for 2 hours. Then in lyophilic chamber "Abat" temperature is increased to 45 °C for potatoes for 9 hours, for rabbit meat for 10 hours and for diced onions and carrots 0.5×0.5 cm and mixed with tomato puree for 10 hours. Further, sets of components dried by shock freezing are made. One adds seasonings to each package, then the package with a set of components is evacuated. Initial components are taken in the following ratio, wt. %: potatoes – 57, carrots – 5, onions – 5, tomato puree – 2, fats – 1, rabbit meat – 29, seasoning – 1.

EFFECT: invention allows to produce a semi-finished product of the first course with increased storage life and preservation of initial raw material nutrients.

1 cl, 2 tbl, 2 ex