CHERRY COMPOTE STERILISATION METHOD Russian patent published in 2013 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for cherry compote preservation. After preliminary preparation and packing of fruits into jars one performs pouring with 60°C water for 2-3 minutes. Then the water is replaced with 80-85°C syrup. The jars are sealed, put into the carrier ensuring mechanical air-tightness of the jars and thermally sterilised. One performs sequential heating by way of staged showering with 80°C water during 5 minutes and with 100°C water during 12 minutes. Then the jars are cooled by way of spaying 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: method ensures saving heat energy and water, the process duration reduction, prevention of thermal breakage of jars in the process of heat treatment.