CHERRY COMPOTE STERILISATION METHOD Russian patent published in 2012 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. After sealing jars are put into the carrier ensuring mechanical air-tightness of the jars and heated in 70°C hot water for 3 minutes. Then one transfers the jars into 85°C water for 3 minutes and into 100°C water for 10-20 minutes, cools them by way of stage spraying with 90°C water during 3 minutes, with 70°C water during 3 minutes, with 50°C water during 3 minutes and 30°C water during 3 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: method ensures the ready products quality enhancement due to reduction of the quantity of the boiled fruits in the ready product, more complete preservation of biologically active substances contained in the initial raw material, the process duration reduction by 12 minutes and heat energy saving.

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