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

FIELD: food industry.

SUBSTANCE: cherry compote sterilisation method is as follows: jars filled with fruits packed therein are poured with a 60°C hot water for 2-3 minutes with subsequent replacement of the water with 80-85°C syrup. Then the jars filled with compote are sealed, put into the carrier ensuring mechanical air-tightness of the jars, heated by way of staged showering with a 80°C hot water during 8 minutes and with 90°C water during 30 minutes. Then one proceeds with cooling by way of spaying with 80°C water for 8 minutes, with 60°C water for 8 minutes and with 40°C water for 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: method ensures the heat treatment duration reduction, the ready product quality enhancement and prevention of thermal breakage of jars.