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

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The gooseberry compote production method envisages that after preliminarily preparation and packing of fruits into jars one performs pouring with hot 85°C water for 2-3 minutes, replacing water with a 95°C syrup. Then the jars are sealed and put into the carrier ensuring mechanical air-tightness. One performs simultaneous staged heating of some jars in baths filled with 75, 95 and 100°C water during 6, 6 and 12 minutes respectively and cooling of other jars 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 7-8 m/sec during 8 minutes. During the heat treatment process, the jar is turned upside down with a frequency equal to 0.16 s^-1.

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

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