METHOD FOR SWEET CHERRY COMPOT PRESERVATION Russian patent published in 2020 - IPC A23L3/00 A23L3/04 

FIELD: canning industry.

SUBSTANCE: sweet cherry compote preservation method is characterized by that fruits laid into a jar are heated by cyclic injection of saturated water vapor with temperature of 105–110 °C for 80 s. Duration of steam feed and maintenance cycles is 10 s 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, jars are subjected to preliminary sealing by covers, heating in air flow with temperature of 150 °C and rate of 6.5–7 m/s for 3 minutes to 90–92 °C. Then seal cover and continue heating in hot water with temperature of 100 °C for 12 minutes with further interrupted cooling in water with temperature of 80, 60 and 40 °C for 5, 5 and 5 minutes respectively.

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

1 cl, 1 ex