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

FIELD: food industry.

SUBSTANCE: production method of cherry compote comprises preparing of the recipe components, cooking of syrup out of extract, packing cherry and syrup, sealing and thermal processing. Prepared girasol is cut, dried in microwave field till residual humidity about 20% at microwave field power providing warming of girasol inside the bits till temperature of 80-90°C during at least an hour, roasted and chopped. Prepared acorns and kernels of nuts are roasted and minced. Prepared barley and oat grains are roasted, girasol, barley and oat grains, acorns and nut kernels are mixed in mass ratio 3:7:3:4:3. Obtained mixture is extracted by drinking water with phases ratio of 1:(6-7) and periodical pressure releases in the extraction mixture until the water boils, the corresponding extract is separated and filtered. Syrup is prepared with dry substances content of 42.5-50% and the syrup is sterilised until industrial sterility is achieved.

EFFECT: invention enables producing of compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reducing product's storage time.

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