SWEET CHERRY COMPOTE PRESERVATION METHOD Russian patent published in 2015 - IPC A23G3/04 

FIELD: food industry.

SUBSTANCE: invention relates to sweet cherry compote preservation method. The method envisages fruits heating (after their putting into jars) by way of cyclic blowing-in of 105-110°C saturated water vapour during 100 sec, the jars outer surface blowing with air heated up to 130-140°C at a rate of 4-5 m/sec during the whole process of vapour supply, syrup pouring into 95-98°C jars, sealing and putting into the carrier ensuring air-tightness. The jars with fruits are heated by way of showering with 90°C hot water during 10 minutes and 110°C calcium chloride solution during 15 minutes; cooling is performed by way of spraying with 90, 70, 50 and 35°C water during 6, 6, 6 and 5 minutes, respectively.

EFFECT: invention allows to reduce the process duration and prevent thermal breakage of jars as well as ensures preservation of biologically active components of the raw materials used and boiled and cracked fruits quantity reduction.

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