CHERRY COMPOTE STERILISATION METHOD Russian patent published in 2013 - IPC A23L3/00 A23L1/212 

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method involves three-stage heating of cherry compote in 60, 80 and 85°C water for 6, 6 and 35 minutes respectively with subsequent three-stage cooling during 6, 6 and 8 minutes. Heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths. The last cooling operation is performed in another bath at water temperature equal to 40°C during 8 minutes.

EFFECT: method ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.