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 proceeds with staged heating in baths filled with 75, 85 and 90°C water during 8, 8 and 20 minutes respectively with subsequent cooling in the same baths filled with 85 and 75°C water during 8 and 8 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 0.33 s^-1.

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

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