CHERRY COMPOTE PRODUCTION METHOD Russian patent published in 2013 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The cherry compote production method envisages that after preliminarily preparation and packing of fruits into jars one performs pouring with hot 60°C water for 2-3 minutes, replacing water with a 85°C syrup. Then the jars are sealed and put into the carrier ensuring mechanical air-tightness. One performs simultaneous staged heating of some preserves in baths filled with 75, 95 and 100°C water during 6, 6 and 15-20 minutes respectively and cooling of other preserves in the same baths filled with 95 and 75°C water during 6 and 6 minutes. One proceeds with cooling in a 20-25°C atmospheric air flow at a rate of 5-6 m/sec during 10 minutes.

EFFECT: method ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.

1 ex