METHOD FOR PRODUCING COMPOTE FROM CHERRY Russian patent published in 2018 - IPC A23L3/04 A23L2/42 

FIELD: food industry.

SUBSTANCE: production method of cherry compote is that the fruits after being packaged in cans are heated for 100 s by cycling the superheated steam at temperature of 105–110 °C to the jars. Duration of cycles of supplying steam and holding is 10 s and 10 s, respectively. Throughout the whole process, the outer surface of the can is blown with air heated to 105–110 °C. Then a syrup is poured into the jars under temperature of 98 °C, sealed and sterilized in an autoclave under a new regime with two-stage cooling, with the continuation of the second stage of cooling in another tank.

EFFECT: shortening the duration of the process, preserving the biologically active components of raw materials, reducing the number of digested and fruits with cracked peel.

1 cl