SWEET CHERRY COMPOTE STERILISATION METHOD Russian patent published in 2014 - IPC A23L3/00 A23L1/212 

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The sweet cherry compote sterilisation method involves four-stage heating of compote in 60, 80 and 100°C water during 5, 5 and 5 minutes, respectively, and in a calcium chloride solution during 5-8 minutes with subsequent four-stage cooling in 100, 80, 60 and 40°C water during 5, 5, 5 and 6 minutes, respectively. Heating and cooling are performed at a water temperature equal to 60, 80 and 100°C in the same baths.

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