RU2566001C1 - Method for preparation of bean soup with meat - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method for preparation of bean soup with meat envisages beans soaking, cooking during 1.5 hours, potatoes cutting into cubes, carrots and bulb onions frying, strained tomatoes addition into the ready fried mass, the fried mass and greens addition into the soup. Meat is preliminarily cut into small pieces, preliminarily slightly salted and fried in vegetable oil on a pan and added into the soup when the latter is ready. Greens, salt and pepper are added into the soup. Finely cut and preliminarily fried mushrooms are added into the soup. Green peas are added into the soup.

EFFECT: proposed method for bean soup preparation allows to improve the soup taste and nutritional value due to preliminary frying of meat.

5 cl, 1 ex

Description

The invention relates to the food industry, particularly to soups.

A known method of preparing corn soup according to the patent of the Russian Federation for the invention No. 2177233, IPC A23L 1/39, publ. 12/27/2001.

To prepare a vegetarian soup, the components of the original composition are mixed in a mixer and the resulting mixture is brought to a boil. The composition contains: 1 cup canned corn grains, 1 cup boiled green peas, half a glass of sprouted bean seeds, half a glass of fresh mushrooms, 1 garlic clove, 1 glass of water. This allows you to expand the assortment of first dishes prepared in the conditions of gentle cooking of the initial "live" components.

The invention relates to dietary nutrition and relates to methods for preparing the first vegetarian dishes, mainly for people who eat on the basis of raw food diet.

Modern man eats food that has undergone severe culinary processing. Such processing leads to the loss of biologically active components contained in the feedstock. Mankind is becoming more confidently aware of the rationality of abandoning prolonged thermal effects on the initially "living" components used in cooking - the vegetative parts of plants, seeds, fruits, berries, root crops, lower plants (for example, fungi), microorganisms, for example, involved in cooking fermentation products (fermentation), etc. Adherents appeared to eat only the raw components of plant materials. The trend associated with the use of “living” components, subjected to only light cooking, is also growing in popularity.

There is a method of cooking vegetarian soup - when cooking use corn grains in the milky-wax stage of ripeness, sprouted beans, fresh mushrooms, fresh ripe chestnuts, seasoning and water. The components of this composition are mixed with a mixer, and seasoning, for example Vegeta, is added depending on the taste of the consumer. The mixture is only brought to a boil and not subjected to further heat treatment. As a result of this, the first vegetarian dish is obtained - corn soup (Wigmore Ann. "Live food". M., "Cron-Press", 1998, p. 128).

However, the composition for the preparation of this famous vegetarian soup contains fresh ripe chestnut fruits that do not grow in Russia, and therefore it would be desirable to replace them with more accessible components of the composition, without compromising the biological and nutritional value and culinary advantages, including the taste of the finished soup. In addition, maize grains in the milky-wax ripeness phase are available only for a limited period of time. At any other time of the year they can be used only in canned form.

The problem solved by the present invention is the development of a method for preparing corn soup.

The technical result achieved by the present invention is the development of recipes and conditions for the preparation of a new vegetarian soup using ingredients available to the domestic consumer at any time of the year, expanding the range of first dishes prepared under the conditions of gentle cooking of the initial "live" components.

This is achieved by the fact that in the method of preparing corn soup, comprising mixing with a mixer the components of a composition containing corn grains, sprouted beans, fresh mushrooms, water and seasoning, and bringing the resulting mixture to a boil, canned grains are used as corn grains in the composition, while the composition additionally contains boiled green peas, and garlic is used as seasoning in the following ratio of components: 1 cup canned corn kernels, 1 cup boiled green peas, floor cups of sprouted beans, half a glass of fresh mushrooms, 1 garlic clove, 1 cup of water.

When trying to replace only fresh raw chestnuts with boiled peas, and raw corn grains taken in the phase of milk-wax ripeness with canned corn grains, it was not possible to achieve the fullness of the taste of the soup. The fullness of the taste of the soup was not achieved even when using the seasoning "Vegeta" and similar seasonings. The optimal taste was achieved using garlic in combination with the above components.

An example implementation of the method

Example 1

An initial composition of the following composition is prepared: 1 glass of canned corn kernels, 1 glass of boiled green peas, half a glass of sprouted (“pecked”) bean grains - lentils, half a glass of chopped champignons, one garlic clove and 1 glass of water. The prepared mixture is placed in a mixer and mixed, and the resulting mass is brought to a boil. The severity of taste depended on the size of the garlic clove used.

Cooked soup has a high tasting score.

Example 2

According to the method of example 1, a soup is prepared in which 2-day-old soybean seedlings are used as sprouted beans.

Example 3

According to the method of example 1, a soup is prepared in which 5-day bean seedlings are used - beans. The garlic aroma of the soup successfully combines with its mushroom aroma and the taste of canned corn and green peas.

The invention allows the use of the initial composition of available components for the preparation of a new first vegetarian dish with high organoleptic characteristics.

The disadvantage is the poor taste and low nutritional value of the soup, as It is vegetarian and does not contain meat and other high-calorie foods.

A known method of making bean soup with meat from the website http://hozoboz.com/recepty/fasolevyj-sup-s-myasom/, prototype.

This method involves soaking the beans, boiling it for 1.5 hours, cutting the potatoes into cubes, frying the carrots with onions, adding mashed tomato to the finished roasting, adding the roasting to the soup, adding greens to the soup.

The disadvantage of the invention: the poor taste of the soup due to the fact that in its preparation is used lean non-fried beef.

The objective of the invention is to improve the taste of bean soup.

The solution to this problem was achieved due to the fact that in the method of preparing bean soup with meat, which involves soaking the beans, boiling it for 1.5 hours, cutting potatoes into cubes, frying carrots with onions, adding mashed tomato to the finished frying, adding frying to the soup , adding greens to the soup, characterized in that the meat is pre-cut into small pieces, pre-salted and fried in vegetable oil in a pan and added to the soup after it is completely cooked. Greens, salt and pepper are added to the soup. Finely chopped and pre-fried mushrooms are added to the soup. Green peas are added to the soup.

Example of making soup (for 4 liters of water)

To prepare the bean soup with meat, the beans were previously washed and 1 cup of beans was soaked for 8 hours and the beans were left in the refrigerator.

To prepare the bean soup, the soaked beans were washed twice and dipped in boiling water. At the same time, 500 g of meat (beef or pork) was cut into small pieces and fried in a frying pan in vegetable oil, pre-salted meat with salt in an amount of 2-3 g.

Next, 4 potato tubers were diced and sent to the soup 10 minutes before the end of cooking. Next, they prepared the frying from a chopped one piece of carrot, cut into rings of onion (1 pc.) And tomato puree. Tomato puree is made from one tomato, previously mashed without peel. Prepared frying in vegetable oil in an amount of 50 g

The grill and meat were added to the prepared soup. Next, in the soup was added greens, salt in the amount of 5-7 g per 4 l of water, 0.5 g of pepper.

After that, pre-fried finely chopped mushrooms can be added to the soup.

After that, green peas can be added to the soup.

The soup is cooked for 20 minutes.

The application of the invention improved the taste and nutritional value of the soup by pre-frying meat, pre-fried seasonings in vegetable oil.

Claims (5)

1. The method of preparation of bean soup with meat, involving soaking the beans, boiling it for 1.5 hours, cutting potatoes into cubes, frying carrots with onions, adding mashed tomato to the finished frying, adding the frying to the soup, adding greens to the soup, characterized in that the meat is pre-cut into small pieces, pre-salted and fried in vegetable oil in a pan and added to the soup after it is completely cooked. 2. A method of preparing a bean soup with meat according to claim 1, characterized in that greens, salt and pepper are added to it. 3. A method of preparing a bean soup with meat according to claim 1 or 2, characterized in that finely chopped and pre-fried mushrooms are added to the soup. 4. The method of preparation of bean soup with meat according to claim 1 or 2, characterized in that green peas are added to it. 5. The method of preparation of bean soup with meat according to claim 3, characterized in that green peas are added to it.