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

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method characterisation is as follows: fruit is preliminary prepared and packed in jars, then it is poured with 60°C water for 2-3 minutes, repeatedly poured with 85°C water for 2-3 minutes, 98°C syrup is poured into the jar, the jar is sealed, put into a carrier and undergoes sterilisation with 90°C water during 3 minutes and with 100°C water during 15-18 minutes with subsequent three-stage cooling in 80, 60 and 40°C water during 5. 5 and 5 minutes respectively. During the whole process the jar is turned upside down.

EFFECT: method ensures the process duration reduction and the end product quality enhancement.