POTATO SOUP PRODUCTION METHOD Russian patent published in 2024 - IPC A23L23/00 A23L23/10 A23L3/36 A23L3/44 

FIELD: food industry.

SUBSTANCE: invention relates to technology of preparation of first courses, in particular, sauteed soups. Disclosed is a method for the production of potato soup, which includes pretreatment of the initial raw material, namely washing, sizing, peeling and cutting potatoes, carrots, bulb onions, freezing, packing and evacuating the treated raw material, wherein the raw material additionally includes cut rabbit meat in size of 0.5×0.5 cm, all initial raw materials are subjected to shock freezing in "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" for the same products for drying, temperature is increased to 45 °C for potatoes for 10 hours, for rabbit meat for 11 hours, and for diced onions and carrots 0.5×0.5 cm for 12 hours, further, making sets of components dried by shock freezing, with addition of seasonings to each package, then package with set of components is evacuated, with following ratio of components wt. %: potatoes 60; carrots 5; bulb onions 5; rabbit meat 29; seasoning 1.

EFFECT: invention allows to produce a semi-finished product of the first lunch dish; at that, it ensures storage life extension with preservation of nutrients from the initial raw material.

1 cl, 2 tbl, 2 ex