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

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for bilberry compote preservation. 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 5 minutes and with 100°C water during 8 minutes with subsequent cooling by way of spraying with 80°C water during 5 minutes, with 60°C water during 5 minutes and with 40°C water during 5 minutes. During the whole heat treatment process the jar is turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: invention implementation ensures saving heat energy and water, the process duration reduction, the technological cycle continuality and the products quality enhancement.