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

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for production of cherry compote in jars 11-82-650. The method involves preliminary preparation and packing of fruits into jars, pouring with 60°C hot water during 2-3 minutes, water replacement with 85°C syrup. The jars are sealed, put into the carrier ensuring the jars mechanical air-tightness of the jars. One performs three-stage heating in 75, 95 and 100°C water during 5, 5 and 8-12 minutes, respectively, with subsequent three-stage cooling in 95, 75°C water during 5 and 5 minutes 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 0.15 s^-1. Heating and cooling are performed at a water temperature 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 and boiled and cracked fruits quantity reduction.