CHERRY COMPOTE STERILISATION METHOD Russian patent published in 2014 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention relates to preservation food industry, in particular, to methods for sterilisation of cherry compote in jars. The method involves three-stage heating of cherry compote in 60, 80 and 100°C water for 6, 6 and 18 minutes respectively with subsequent three-stage cooling during 6, 6 and 10 minutes. Heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths.

EFFECT: invention usage allows to ensure heat energy and water saving, reduce the sterilisation process duration and enhance the ready products quality.