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

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for compote preservation. The cherry compote production method is as follows: after packing fruits into jars one performs pouring with 80°C water for 2-3 minutes, then one replaces water with a 95-97°C syrup. Then one proceeds with sealing, putting the jars into the carrier ensuring their mechanical air-tightness, sequential heating by way of staged showering with 80°C water during 8 minutes and with 100°C water during 20 minutes with subsequent cooling by way of spraying with 80°C water during 8 minutes, with 60°C water during 8 minutes and with 40°C water during 10 minutes. During the whole process of heat treatment the jar is turned upside down with a frequency equal to 0.33 s^-1.

EFFECT: proposed method will allow to reduce the process duration, preserve naturalness of components of the raw material used, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the heat treatment process due to enhancement of temperature difference between the heat carrier and the product as well as ensure simplification of design of the apparatus for preserves sterilisation, reduce the prime cost and save thermal energy and water.