VEGETABLE 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. Proposed is a method for production of vegetable soup, which includes preliminary treatment of initial raw materials, namely washing, sizing, peeling, cutting potatoes, peeling, chopping and sautéing onions and carrots with addition of tomato puree and fats, wherein the initial raw material additionally includes cut chicken 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 9 hours, for chicken for 10 hours, and for onions and carrots, cut into cubes 0.5×0.5 cm and mixed with tomato puree, for 10 hours, further, making sets of components dried by shock freezing, with addition of seasonings to each package, then the package with the set of components is evacuated at the following ratio of components, wt. %: potatoes 57; carrots 5; bulb onions 5; tomato puree 2; fats 1; chicken meat 29; seasoning 1.

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

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