BEEF SOUP PREPARATION METHOD Russian patent published in 2024 - IPC A23L23/10 

FIELD: food industry.

SUBSTANCE: invention relates to the technology of cooking first courses. Beef soup preparation method involves initial raw material pretreatment, namely washing, calibration, peeling and cutting of potatoes, carrots, bulb onions, blanching, freezing, packaging and evacuation of the treated raw material, wherein the raw material includes chopped beef in size of 0.5×0.5 cm, which is blanched. All initial raw materials are subjected to shock freezing in "Abat" lyophilic chamber. In said chamber, products provided 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 beef for 10 hours and for diced onions and carrots 0.5×0.5 cm for 10 hours. Further, sets are made from components dried by shock freezing, with seasonings added to each package. Then the package with the set of components is evacuated. Initial components are taken in the following ratio, wt. %: potatoes – 60; carrots – 5; bulb onions – 5; beef – 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