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

FIELD: food industry.

SUBSTANCE: way of production of cherry compote is that the fruits after being packaged in jars are heated for 100 s by cycling the superheated steam at a temperature of 105–110 °C. Duration of steam delivery cycles to the jars and its exposure are 10 s and 10 s respectively. During the entire process, the outer surface of the jars is blown with air heated to 110–120 °C. Then a syrup of 98 °C, sealed, placed in a carrier, preventing the lids from disengaging from the jars during the heat treatment, and subjected to heat treatment in a bath with a solution of calcium chloride with a temperature of 110 °C for 15 minutes followed by cooling in a stream of atmospheric air at a temperature of 20 °C and a speed of 6.0–7.0 m/s for 20 minutes. At the same time, in the process of cooling, the jars rotate from the bottom to the cover at a frequency of 0.13 s^-1.

EFFECT: technical result is a reduction in the duration of the process, preservation of biologically active components of raw materials and a reduction in the number of digested fruits and fruits with cracked peel.

1 cl