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

FIELD: canning industry.

SUBSTANCE: cherry compote production method includes preparation and packaging of fruits with subsequent treatment in microwave field with frequency of 2400±50 MHz during 1.5 minutes. Then the fruits are poured with 98 °C temperature syrup, repeatedly treated with microwave field and heated contents of jars to 90 °C and sealed. Then jars are sterilized in water at 95 °C for 20 minutes, without creation of counter pressure in apparatus, at that jars are in "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