SWEET CHERRY COMPOTE PRESERVATION METHOD Russian patent published in 2017 - IPC A23L3/00 A23L3/40 A23L21/10 

FIELD: food industry.

SUBSTANCE: fruits laid in a jar are subjected to heating by cyclic injection of saturated water steam with the temperature of 105-110°C for 120 s. The duration of the cycles of steam supply and holding is 10 and 10 s, respectively, the outer surface of the jars is blown by air flow at the rate of 5-6 m/s, heated to the temperature of 110-120°C. After that, a syrup with the temperature of 95-97°C is poured into the jars, the jars are subjected to pre-sealing with lids, heating in the air flow with the temperature of 140°C and the rate of 6.5-7 m/s for 8 minutes to 90-92°C. Then the lids are additionally sealed, and heating is continued in hot water with the temperature of 100°C for 12 min with further stepwise cooling in water with the temperatures of 80, 60 and 40°C, respectively, for 6, 6 and 6 minutes.

EFFECT: invention allows to reduce the sterilisation duration and to reduce the non-uniformity of thermal treatment, to prevent the thermal breakage of jars, as well as to improve the finished product quality.

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