METHOD FOR PRODUCTION OF SWEET CHERRY COMPOTE Russian patent published in 2012 - IPC A23L1/212 A23L3/04 

FIELD: food industry.

SUBSTANCE: fruits are poured with 60°C hot water for 2-3 min which is then replaced with 85°C hot syrup. The jars filled with compote are sealed, put into the carrier ensuring mechanical air-tightness of the jars, sequentially heated in a 150°C air flow at a rate of 1.5 m/s during 12 minutes and showered with 100°C hot water during 15 minutes. The jars are stepwise cooled in baths with 80°C water during 4 minutes, with 60°C water during 4 minutes and with 40°C water during 5 minutes; during the whole heat treatment process the jars are turned upside down with a frequency equal to 0.133 s^-1. The compote composition contains 30-40% more natural biologically active fruit components, a rich complex of mineral, aromatic and pectin substances, organic acids and vitamins.

EFFECT: invention ensures reduction of heat treatment duration, preservation of the raw materials natural components, decrease of quantity of boiled, cracked and peeled fruits, enhancement of food value and ensuring the required industrial lethality of the ready product.

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