CHERRY COMPOTE PRODUCTION METHOD Russian patent published in 2019 - IPC A23L3/04 A23L3/00 A23L2/42 

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry. Method for production of compote is characterized by that fruits laid in jar are heated by cyclic injection of saturated water vapour with temperature of 105–110 °C for 120 s. After that syrup of 98 °C is poured into jars, sealed, installed in a carrier, providing the jars tightness during the heat treatment, and subjected to heating in air flow temperature 140 °C and rate of 5 m/s during 8 minutes, at that, the jars are turned upside down with frequency of 0.2 s^-1. Then jars with product are held in chamber at temperature 120 °C for 6 minutes in a static state, with further cooling for 6 minutes in an ambient air stream at temperature of 20–25 °C and speed of 7–8 m/s with application of water film on can surface and rotation of can up bottom on cap with frequency of 0.2 s^-1.

EFFECT: invention allows to reduce duration of sterilization, preserve biologically active components of raw materials, reduce quantity of boiled fruits and fruits with cracked skin.

1 cl, 1 ex