CHERRY COMPOTE PRESERVATION METHOD Russian patent published in 2018 - IPC A23L3/04 A23L2/42 

FIELD: food industry.

SUBSTANCE: cherry compote preservation method is that the fruits put in cans are heated by cyclic injection of saturated water vapor at temperature of 105–110 °C for 110 s. Duration of the steam supply and holding cycles is 10 and 10 s, respectively. In this case, the outer surface of the cans is blown by a stream of air at a speed of 5–6 m/s, heated to temperature of 110–120 °C. After that, a syrup with temperature of 95–97 °C is poured into the cans, they are preliminarily rolled by covers and heated in a stream of air at temperature of 140 °C and at a speed of 6.5–7 m/s for 6 minutes. Then the covers are rolled up and continue heating in hot water under temperature of 100 °C for 12 min with further stepwise cooling in water with temperatures of 80, 60 and 40 °C, respectively, for 6, 6 and 6 minutes.

EFFECT: invention makes it possible to reduce the duration of sterilization, to reduce the unevenness of heat treatment, and also to prevent the thermal battle of the cans and to improve the quality of the finished product.

1 cl