CHERRY COMPOTE STERILISATION METHOD Russian patent published in 2012 - IPC A23L3/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves two-stage heating of cherry compote in 70 and 85°C water for 8 and 35-40 minutes respectively with subsequent stage cooling in 80°C water during 5 minutes, then - in baths with 60°C water during 5 minutes and with 40°C water during 5 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.166 s^-1.

EFFECT: method ensures significant saving of heat energy and water; additionally the method allows to ensure more complete preservation of biologically active substances contained in the initial raw material, reduce the quantity of boiled fruits in the ready product and improve the syrup quality.

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