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

FIELD: food industry.

SUBSTANCE: method involves preheating fruit in jars with 60°C hot water. Then the water is replaced with 85°C hot syrup. Cherry compote undergoes two-stage heating in 80°C hot water for 10 min and in 100°C hot water for 30 min. Jars are cooled down in the air flow for 30 minutes at speed 7-8 m/sec. During heat treatment, a jar is turned upside down and rotated with frequency of 0.33 s^-1.

EFFECT: invention enables to improve quality of the finished products and decrease thermal processing duration with simultaneous saving of thermal energy and water.

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