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

FIELD: canning industry.

SUBSTANCE: invention relates to the canning industry and can be used in canning compotes. Production method is characterized by the fact that the fruits laid in a can are subjected to heating by cycling of saturated steam with a temperature of 105–110 °C for 120 s. After that, syrup with a temperature of 98 °C is poured into the cans, sealed, installed in a carrier, providing tightness of cans in the process of heat treatment and subjected to heating in a stream of air with a temperature of 130 °C and a speed of 5 m/s for 10 min, the cans rotate from the bottom to the cover with a frequency of 0.2 s^-1. Next, cans with the product is kept in the chamber at a temperature of 120 °C for 6 minutes in a static state, then cooled for 6 minutes in a stream of atmospheric air with a temperature of 20–25 °C at a speed of 7–8 m/s with a water film applied to the surface of the can and rotation of the can from the bottom to the cover with a frequency of 0.2 s^-1.

EFFECT: invention allows to reduce the duration of the sterilization process and reduce the unevenness of heat treatment, and also prevents the thermal breakdown of cans and improves the quality of the finished product.

1 cl, 1 ex