SWEET CHERRY COMPOTE PRESERVATION METHOD Russian patent published in 2012 - IPC A23L3/02 

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for production of compote in a tin container. The method involves preliminary heating of sweet cherry fruits in tins with 60°C hot water with subsequent replacement of the water with 80-85°C syrup. Then the compote is heated in 90 and 100°C water for 5 and 20 minutes respectively. Then the tins are cooled down in an air flow at a rate of 5-6 m/sec for 15 minutes. One proceeds with continuation of cooling in an air flow with alternate application of a water film on the tin surface for 5 minutes. During the whole process of heat treatment the tin is turned upside down with a frequency equal to 0.33 s^-1.

EFFECT: method ensures the process duration reduction, saving heating energy and the end product quality enhancement.