CHERRY COMPOTE PRODUCTION METHOD Russian patent published in 2020 - IPC A23L3/04 A23L3/00 

FIELD: canning industry.

SUBSTANCE: cherry compote production method includes preparation and packaging of fruits with further treatment in microwave field with frequency of 2400±50 MHz during 1.5 minutes. Then the fruits are poured with 98 °C syrup, repeatedly treated with a microwave field and the contents of the jars are heated to 90 °C and sealed. Then the jars are sterilized in 95 °C water for 10 minutes without back pressure creation in the apparatus, the jars being in the "upside down" position. After that, it is cooled for 18 minutes in water, reducing its temperature from 95 to 40 °C.

EFFECT: method ensures the heat treatment process duration reduction and thus the ready products quality enhancement, thermal energy and water saving, as well as possibility of preserves sterilization in open-type apparatuses without creation of counter-pressure.

1 cl, 1 ex