METHOD FOR PREPARATION OF SOUP WITH RABBIT MEAT Russian patent published in 2024 - IPC A23L23/10 

FIELD: food industry.

SUBSTANCE: invention relates to the technology of cooking first courses. Method for preparation of soup with rabbit meat includes preliminary treatment of initial raw materials, namely washing, calibration, peeling and cutting of potatoes, carrots, onions, blanching, freezing, packing and evacuation of the treated raw materials. Additionally, the initial raw material includes cut rabbit meat 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 rabbit meat for 10 hours and for onions and carrots, cut into cubes 0.5×0.5 cm, for 10 hours. Then sets are made of components dried by shock freezing, and seasonings are 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; 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