CHERRY COMPOTE PRODUCTION METHOD Russian patent published in 2012 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method is as follows: after packing fruits in jars one performs pouring with hot 60°C water for 2-3 minutes, proceeds with repeated pouring with 85°C water for 2-3 minutes, replacing water with a 98°C syrup. The jars are sealed, put into the carrier ensuring mechanical air-tightness and undergo heating in 90°C water during 5 minutes with subsequent transfer into 100°C water for 25 minutes, with subsequent cooling first in 80°C water during 8 minutes, then - in baths with 60°C water during 8 minutes and in baths with 40°C during 12 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.33 s^-1.

EFFECT: method ensures reduction of heat treatment process duration, heat energy saving, preservation of the used raw materials natural components, air removal from the fruits and jar before the container sealing, decrease of quantity of boiled fruits, enhancement of the ready product nutritive value, prime cost reduction and the ready product competitiveness increase.

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