CHERRY PLUM COMPOTE PRODUCTION METHOD Russian patent published in 2014 - IPC A23L3/00 A23L3/04 

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to cherry plum compote production. The method involves preliminary heating of fruits in jars with 60°C hot water during 2-3 minutes, replacement of water with 85°C syrup. One performs sealing of the jars using self-exhaustible caps, their placement into a bath filled with 70°C hot water and heating during 15 minutes increasing the temperature in the bath up to 85°C. Then the jars are sterilised without counter-pressure in open-type apparatus at water temperature equal to 85°C with subsequent cooling with cold water during 25 minutes.

EFFECT: invention promotes preservation of natural components of the raw material used, reduction of residual air quantity in the jar before sealing and air removal during the heat treatment process, boiled and cracked fruits quantity decrease, enhancement of nutritive value of the ready product and the process duration reduction.