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

FIELD: food industry.

SUBSTANCE: method of preserving sweet cherry compote is that the fruits laid in the jar are heated by cycling saturated steam with a temperature of 105–110 °C for 120 s. Duration of the steam supply and holding cycles is 10 s and 10 s, respectively. During the whole process of steam supply, the outer surface of the jars is blown by a stream of air at a speed of 5–6 m/s, heated to 110–120 °C. After this, a syrup of 95–97 °C is poured into the jars, the jars are subjected to preliminary closing with covers, then they are heated in a stream of air temperature 140 °C and a speed of 6.5–7 m/s for 8 minutes to 90–92 °C with the subsequent closing and the continuation of heating in a solution of dimethyl sulfoxide with a temperature of 115 °C for 8 minutes to 97–98 °C, with further stepwise cooling in water with temperatures of 80, 60 and 40 °C, respectively, for 6, 6 and 6 minutes.

EFFECT: invention makes it possible to reduce the duration of sterilization, to reduce the unevenness of heat treatment, to prevent the thermal battle of the jars, and also to improve the quality of the finished product.

1 cl