METHOD OF PRODUCING CHERRY COMPOTE Russian patent published in 2018 - IPC A23L3/04 A23L2/42 

FIELD: food industry.

SUBSTANCE: method of production of cherry compote includes the preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and rarefaction at 75-80 kPa for 1.5-2 minutes. Then cans are sealed, installed in a carrier providing mechanical tightness of the cans, and heated in an air stream at a temperature of 120°C and a speed of 2.5 m/s for 12 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and a speed of 6-7 m/s for 15 minutes. During the heat treatment process the cans are turned upside down with a frequency equal to 0.12 s^-1.

EFFECT: method provides for shortening the duration of the heat treatment process, removing air from the fruit and cans and thereby improving the quality of the final product.

1 cl, 1 ex