METHOD OF PRODUCING CHERRY COMPOTE Russian patent published in 2018 - IPC A23L3/02 A23L2/46 

Abstract RU 2655779 C1

FIELD: food industry.

SUBSTANCE: way of production of sweet cherry compote includes the preparation and packaging of fruits in cans and their subsequent processing in a microwave field with a frequency of 2,400±50 MHz for 1.5 minutes. Then the fruits are poured into syrup with a temperature of 98 °C, re-treated with a microwave field for 1.0 min, the contents of the cans are heated to 90 °C and sealed. Then cans are sterilized in water at temperature of 95 °C for 12 minutes without creating back pressure in the apparatus, at the same time the cans are in the "upside down" position. After that they are cooled for 18 minutes in water, reducing its temperature from 95 to 40 °C.

EFFECT: method ensures the heat treatment duration reduction and the finished product quality enhancement.

1 cl

Similar patents RU2655779C1

Title Year Author Number
METHOD OF PRODUCING CHERRY COMPOTE 2017
  • Demirova Amiyat Fejzudinovna
RU2669337C1
METHOD OF PRODUCING CHERRY COMPOTE 2017
  • Demirova Amiyat Fejzudinovna
RU2655778C1
SWEET CHERRY COMPOTE PRODUCTION METHOD 2017
  • Demirova Amiyat Fejzudinovna
RU2718249C2
CHERRY COMPOT PRODUCTION METHOD 2017
  • Demirova Amiyat Fejzudinovna
RU2735030C2
CHERRY COMPOTE PRODUCTION METHOD 2017
  • Demirova Amiyat Fejzudinovna
RU2718250C2
CHERRY COMPOT PRODUCTION METHOD 2017
  • Demirova Amiyat Fejzudinovna
RU2735026C2
METHOD FOR SWEET CHERRY COMPOT PRESERVATION 2017
  • Demirova Amiyat Fejzudinovna
RU2735028C2
CHERRY COMPOTE PRESERVATION METHOD 2017
  • Demirova Amiyat Fejzudinovna
RU2669338C1
METHOD FOR SWEET CHERRY COMPOTE PRESERVATION 2017
  • Demirova Amiyat Fejzudinovna
RU2735029C2
CHERRY COMPOTE PRESERVATION METHOD 2017
  • Demirova Amiyat Fejzudinovna
RU2655777C1

RU 2 655 779 C1

Authors

Demirova Amiyat Fejzudinovna

Dates

2018-05-29Published

2017-07-13Filed