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

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The bilberry compote production method is as follows: after preliminary preparation and packing into jars fruits are poured with 85°C hot water for 2-3 minutes; then water is replaced with 95°C syrup. Then the jars are sealed, put into the carrier ensuring mechanical air-tightness of the jars and subjected to preliminary heating in the first bath filled with 80°C water during 6 minutes with subsequent transfer into the second bath filled with 100°C water for 12 minutes with subsequent cooling in the first bath filled with 80°C water during 6 minutes where the next batch of jars is simultaneously heated, with further continuation of cooling in 20-25°C atmospheric air flow at a rate of 5-6 m/s during 12 minutes.

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

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