PRODUCTION METHOD OF CHERRY COMPOTE Russian patent published in 2010 - IPC A23L1/212 A23L3/00 A23L3/04 

FIELD: food industry.

SUBSTANCE: after packaging the fruit into jars, the fruits are poured over with 60°C hot water for 2-3 min which is then replaced with 85°C hot syrup. Then the jars are sealed, put on the carrier ensuring mechanical airtightness of the jars and they are heated in 80°C hot water for 8 min followed by taking them over into 100°C hot water for 12-15 min. After that tins are cooled down in the air flow during 15 minutes at speed 3-4 m/sec. In the course of heat treatment, the jars are turned upside down and rotated at a rate of 0.1 s^-1.

EFFECT: improved finished products quality, reduced processing time and saving of thermal energy and water.

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