POTATO 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. Method for preparation of potato soup includes preliminary treatment of initial raw materials, namely washing, calibration, peeling and cutting of potatoes, carrots, bulb onions, freezing, packing and vacuum treatment of raw materials. Additionally, the initial raw material includes chopped beef with size of 0.5×0.5 cm. Initial raw material is 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 10 hours, for beef 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, the package with the set of components is evacuated. Components are added at the following ratio (wt.%): potatoes 60, carrots 5, onions 5, beef 29, seasonings 1.

EFFECT: proposed method of potato soup preparation ensures increase of storage life and preservation of initial raw materials nutrients.

1 cl, 2 tbl, 2 ex