METHOD FOR SWEET CHERRY COMPOTE PRESERVATION Russian patent published in 2019 - IPC A23L3/04 A23L3/00 

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry. Method is characterized by that fruits laid in jar are heated by cyclic injection of saturated water vapour with temperature of 105–110 °C for 100 s. Duration of steam supply and maintenance cycles is 10 and 10 s, respectively, the outer surface of the jars is blown by an air flow rate of 5–6 m/s, heated to temperature of 110–120 °C. After that syrup with temperature 95–97 °C is poured into jars that are subjected to preliminary pumping by caps, heating in air flow with temperature of 140°C and rate of 6.5–7 m/s for 6 minutes to 90–92 °C. Then caps are completely rolled on and continue heating in hot water with temperature of 100 °C for 12 minutes with further stepped cooling in water with temperature of 80, 60 and 40 °C for 5, 5 and 6 minutes respectively.

EFFECT: method allows to reduce duration of sterilization, preserve biologically active components of raw materials, reduce quantity of boiled fruits and fruits with cracked skin, reduce non-uniformity of heat treatment, and prevent thermal breakage of jars.

1 cl, 1 ex