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

FIELD: food industry.

SUBSTANCE: sweet cherry compote production method is as follows: jars filled with fruits packed therein are poured with a 60°C hot water for 2-3 minutes with subsequent replacement of the water with a 85°C syrup. Then the jars filled with compote are sealed, put into the carrier ensuring mechanical air-tightness of the jars, heated in a 130°C heated air flow at a rate of 5-6 m/s during 10 minutes with subsequent heating by way of showering with a 100°C hot water during 12 minutes. Then one performs staged cooling in baths filled with 80°C water for 4 minutes, with 60°C water for 4 minutes, with 40°C water for 5 minutes. During the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: method ensures the heat treatment duration reduction, the ready product quality enhancement and prevention of thermal breakage of jars.