CHICKEN SOUP PREPARATION METHOD 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. Chicken soup preparation method involves initial raw material pretreatment, namely: washing, sizing, peeling and cutting potatoes, carrots, bulb onions, blanching, freezing, packing and evacuating the raw materials. Additionally, the initial raw material includes chopped chicken meat with size of 0.5×0.5 cm, which is blanched. 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 chicken meat for 10 hours, and for onions and carrots cut into cubes 0.5×0.5 cm for 10 hours. Then sets of components dried by shock freezing are made with addition of seasonings to each package and vacuumized. Components are mixed at the following ratio (wt.%): potatoes 60, carrots 5, bulb onions 5, chicken meat 29, seasoning 1.

EFFECT: proposed method for preparation of chicken soup provides increased storage life and preservation of initial raw materials nutrients.

1 cl, 2 tbl, 2 ex