VEGETABLE 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. Disclosed is vegetable soup preparation method, including initial raw material pretreatment, namely washing, calibration, peeling, cutting of potatoes, peeling, chopping and sautéing onions and carrots with addition of tomato puree and fats, wherein additionally initial raw material includes cut beef with size of 0.5×0.5 cm, 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 beef 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, making sets of components dried by shock freezing, with addition of seasonings to each package, then package with set of components is evacuated at following ratio of components wt.%: potatoes – 57; carrots 5; bulb onions 5; tomato puree 2; fats 1; beef 29; seasoning 1.

EFFECT: invention allows to produce a semi-finished product of the first course and provides for extension of storage life with preservation of nutrients from initial raw materials.

1 cl, 2 tbl, 2 ex