METHOD FOR PRODUCING SWEET CHERRY COMPOTE Russian patent published in 2016 - IPC A23L2/46 

FIELD: food industry.

SUBSTANCE: proposed method comprises pouring hot water with temperature of 60 °C into jars with fruit inside for 2 minutes with subsequent replacement of water with syrup with temperature of 85 °C, sealing jars, putting them into a carrier ensuring air-tightness, heating compote in an air flow at 150 °C and a rate of 4-5 m/s during 25 minutes with subsequently keeping them at temperature of 100 °C for 18 minutes and cooling in atmospheric air flow with temperature of 20-25 °C and a rate of 7-8 m/s during 30 minutes; during heating and cooling the jars are turned upside down for 2-3 minutes with frequency of 0.33 s^-1every 2-3-minutes.

EFFECT: technical result is improved quality of products.

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