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

FIELD: food industry.

SUBSTANCE: method involves three-stage heating of cherry compote in 60, 80 and 100°C water during 5, 5 and 18 minutes respectively with subsequent three-stage cooling during 5, 5 and 8 minutes; heating and cooling are performed at a water temperature equal to 60, and 80°C in the same baths.

EFFECT: method ensures preservation of biologically active components of raw materials used and boiled and cracked fruits quantity reduction; additionally, the method allows to save thermal energy and water.

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