RASPBERRY COMPOTE PRODUCTION METHOD Russian patent published in 2014 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: method involves preliminary heating of fruits in jars filled with hot water with subsequent sealing, three-stage heating in 75, 95 and 100°C water for 4, 4 and 8 minutes respectively and subsequent three-stage cooling in 75 and 95°C water during 4 and 4 minutes and in a 20-25°C atmospheric air flow at a rate of 5-6 m/s during 8 minutes. Heating and cooling are performed at temperatures equal to 75 and 95°C in the same baths.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and the heat treatment process simplification.