CHERRY 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. The compote production method characterisation 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 85°C water during 30 -35 minutes with subsequent cooling first in 80°C water during 5 minutes, then - in baths with 60°C water during 5 minutes and in baths with 40°C during 6 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.166 s^-1.

EFFECT: invention promotes preservation of natural components of the raw material being used, reduction of the residual air quantity in the jar before sealing, reduction of boiled fruits quantity and enhancement of nutritive value of the ready product and ensures prime cost reduction and the ready product competitiveness increase.