CHERRY COMPOTE PRESERVATION METHOD Russian patent published in 2020 - IPC A23L3/04 A23L3/00 

FIELD: canning industry.

SUBSTANCE: cherry compote preservation method is characterized by that the fruits laid into the 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 syrup with temperature of 95–97 °C is poured into jars, subjected to preliminary pumping with covers, heating in air flow with temperature of 140 °C and rate of 6.5–7 m/s during 6 minutes to 90–92 °C. Then seal cover and continue heating in hot water temperature of 100 °C for 10 minutes with further stepped cooling in water temperature 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, 1 ex