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

FIELD: food industry.

SUBSTANCE: invention relates to preserves industry. Method includes pre-heating of fruit in jars by hot water of 60°C temperature. Afterwards water is replaced for syrup having temperature of 85°C. Cherry compote is heated in two stages in water of 80°C temperature for 10 min and 90°C temperature for 40 min. Then cooled in flow of atmospheric air with speed of 7-8 m/s for 30 min. At the same time the jar during the whole process rotates from bottom to cover with a frequency of 0.33 s^-1.

EFFECT: invention provides for improvement of finished goods quality, reduced duration of the process and saving of thermal energy and water.

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