CHERRY PLUM COMPOTE PRODUCTION METHOD Russian patent published in 2014 - IPC A23L3/02 

FIELD: food industry.

SUBSTANCE: after packing into jars fruits are poured with 60°C hot water for 2-3 minutes, repeatedly poured with 95°C hot water for 2-3 minutes with subsequent water replacement with 98°C syrup. Then the jars are sealed with self-exhaustible caps, placed into a vessel filled with 90°C hot water and thermally treated without creation of counter-pressure in open-type apparatus according to the mode: $$\frac{10-\left(5-10\right)-20}{90-100-40°C}.$$

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

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