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

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 vapor with temperature of 105–110 °C for 110 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, a syrup with temperature of 95–97 °C is poured into the jars, are subjected to preliminary pumping with caps, heating in air flow with temperature of 140 °C and rate of 6.5–7 m/s for 8 minutes to 90–92 °C. Then caps are completely rolled and heating in hot water with temperature of 100 °C is continued 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 allows to reduce duration of the process, preserve biologically active components of raw materials, reduce quantity of boiled fruits and fruits with cracked peels, prevent thermal breakage of jars.

1 cl, 1 ex