PRODUCTION METHOD OF STRAWBERRY COMPOTE Russian patent published in 2010 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: invention relates to techniques of strawberry compote production. The method provides for preparation of the ingredients, preparation of a syrup out of the extract, packing of the strawberry and syrup, sealing and thermal treatment. The prepared girasol-sunflower is cut, dried in a microwave oven for 1 hour minimum until the residual humidity is about 20% with the microwave filed power providing warming of the girasol-sunflower inside the bits to a temperature of 80-90°C, roasting and crushing. The prepared oats grain is roasted, mixed with girasol-sunflower in mass ratio 7:3. The obtained mixture is extracted by drinking water at phases ratio 1:(6-7) and periodic pressure releases in the extraction mixture until the water boils. Then the corresponding extract is separated and filtered. The syrup is prepared with dry substances content of 66-70.5% and the syrup is heat-treated until industrial sterility is achieved.

EFFECT: method enables to produce compote with coffee flavour and aroma tones without actual coffee content, simplify the technology and reduce content of boiled fruit in the target product without reducing the product shelf life.

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