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

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for compote preservation. Fruits are preliminarily prepared and packed in jars, then they are poured with 85°C water for 3-4 minutes, repeatedly poured with 98°C water for 3-4 minutes. Then the water is replaced with 98°C. The jar is sealed, put into the carrier and undergoes sterilisation with 100°C water during 15 minutes with subsequent three-stage cooling in 80, 60 and 40°C water during 5, 6 and 6 minutes respectively. During the whole process the jar is turned upside down.

EFFECT: method ensures reduction of boiled fruits quantity as well as prevents jars breakage, reduces the process duration and enhances the ready product quality.

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