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

FIELD: food industry.

SUBSTANCE: invention relates to the technology of cooking first courses. Proposed method for production of vegetable soup includes preliminary treatment of initial raw materials, namely washing, calibration, peeling, cutting of potatoes, peeling, chopping and sautéing of onions and carrots with addition of tomato puree and fats. Additionally, the initial raw material includes cut pork with 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 the "Abat" lyophilic chamber for the same products, the temperature is increased to 45 °C for potatoes for 9 hours, for pork 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, 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 – 57, carrots – 5, onions – 5, tomato puree – 2, fats – 1, pork – 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