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

FIELD: food industry.

SUBSTANCE: method for producing sweet cherry compote is that the fruits after being packaged in cans are heated for 100 seconds by cycling the superheated steam at a temperature of 105–110 °C to the cans. Duration of cycles of supplying steam and holding is 10 s and 10 s respectively. During this whole process, the outer surface of the can is blown with air heated to 110–120 °C. Then a syrup with a temperature of 98 °C is poured into cans, sealed, placed in a carrier, preventing the lid prying off the can during the heat treatment. Further, heat treated in a bath with a solution of calcium chloride with a temperature of 110 °C for 18 min, 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. During the cooling process, the cans rotate from the bottom to the lid 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, reduction of the number of overdone fruits and fruits with cracked peel.

1 cl