METHOD FOR PRODUCTION OF CHERRY COMPOTE Russian patent published in 2012 - IPC A23L3/02 

FIELD: food industry.

SUBSTANCE: invention is related to preserved food industry and may be used in compote production. The fruits are preliminary prepared and packed in jars, then they are poured with 60°C water for 2-3 minutes, repeatedly poured with 85°C water for 2-3 minutes, then the jars are poured with 98°C syrup. Then the jar is sealed, put into the carrier and undergoes pasteurisation with 90°C water during 40 minutes with subsequent three-stage cooling in 80, 60 and 40°C water during 8, 8 and 10 minutes respectively. During the whole process the jar is turned upside down.

EFFECT: invention ensures reduction of heat treatment duration that promotes more complete preservation of biologically active components contained in the initial raw material; additionally the invention allows more complete preservation of organoleptic indices of the ready products (taste, colour and aroma) and prevention of thermal breakage of jars.

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