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

FIELD: food industry.

SUBSTANCE: invention is intended for usage in preservation industry during cherry compote production. The method involves three-stage heating of cherry compote in 60, 80 and 85°C water during 6, 6 and 35 minutes respectively. Subsequent cooling of the other jars in the same baths during 6, 6 minutes with 60 and 80°C water with continuation of cooling in another bath at water temperature equal to 40°C during 8 minutes.

EFFECT: method ensures saving of heat energy and water, the process duration reduction and the ready product quality enhancement as well as preservation of biologically active components of the raw material.