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

FIELD: food industry.

SUBSTANCE: invention relates to the technology of cooking first courses. Method for production of instant chicken soup involves preliminary treatment of initial raw materials, namely washing, calibration, peeling and cutting of potatoes, carrots, bulb onions, freezing, packing and vacuumising of the treated raw materials. Additionally, the initial raw material 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. 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 10 hours, for chicken meat for 11 hours and for diced onions and carrots 0.5×0.5 cm for 12 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; chicken 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