METHOD FOR PRODUCTION OF RASPBERRY COMPOTE Russian patent published in 2016 - IPC A23L2/46 

FIELD: food industry.

SUBSTANCE: method is characterized by the following: jars with fruit inside and before pouring in the syrup are treated in microwave field with frequency of 2,400±50 MHz during 1.0 Min, syrup with temperature of 95 °C is poured, jars are treated in microwave field during 1.0 minutes and their contents are heated to 90 °C, jars are sealed, jars are put into a carrier ensuring prevention of caps stripping in the process of heating, jars are heated in the solution of dimethyl sulfoxide with temperature of 115 °C for 5 min with subsequent cooling in water baths with temperature of 85 °C for 4 minutes, then 60 °C during 4 minutes and 40 °C for 5 minutes, during the heat treatment the jars are turned from their bottom to top with frequency of 0.12 s^-1.

EFFECT: technical result is improved quality of products.

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