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

FIELD: food industry.

SUBSTANCE: method involves preliminary two-times heating of fruits in jars with 60 and 95°C hot water during 2-3 minutes, respectively, with subsequent water replacement with 98°C syrup. One performs sealing of the jars using self-exhaustible caps and pasteurisation during 25-30 minutes at a temperature of 85°C without creation of counter-pressure in an open-type apparatus. Cooling is performed with cold water during 20 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 fruits quantity decrease and enhancement of nutritive value of the ready product, in particular, the invention promotes more complete preservation of biologically active components of the initial raw material and vitamin C.