METHOD OF MAKING PORK SOUP 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 preparing a soup with pork, which includes pretreatment of the initial material, namely washing, sizing, peeling and cutting potatoes, carrots, onions, blanching, freezing, packing and evacuation of the treated raw material, wherein the raw material additionally includes cut pork with size of 0.5×0.5 cm, which is blanched, 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 pork for 10 hours, and for diced onions and carrots 0.5×0.5 cm, 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 – 60, carrots – 5, onions – 5, pork – 29, seasoning – 1.

EFFECT: invention allows to produce a semi-finished product of the first lunch dish and at the same time provides an increase in the storage life with preservation of nutrients from the initial raw material.

1 cl, 2 tbl, 2 ex