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

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to cherry compote production. The method involves preliminary heating of fruits in jars filled with hot water with subsequent sealing and three-stage heating in 75, 95 and 100°C water for 6, 6 and 8-15 minutes respectively and subsequent three-stage cooling in 75 and 95°C water during 6 and 6 minutes and in a 20-25°C atmospheric air flow at a rate of 7-8 m/s during 8 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.16 s^-1. Heating and cooling are performed at a water temperature equal to 75 and 95°C in the same baths.

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

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