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, three-stage heating in 75, 95 and 100°C water for 5, 5 and 5-10 minutes respectively and subsequent three-stage cooling in 75 and 95°C water during 5 and 5 minutes and in a 20-25°C atmospheric air flow at a rate of 7-8 m/s during 6 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.13 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.

1 ex