CHERRY COMPOTE PRESERVATION METHOD Russian patent published in 2020 - IPC A23L3/02 

FIELD: canning industry.

SUBSTANCE: cherry fruits are packed in jars and heated for 60 s by means of cyclic supply of saturated water vapor with temperature of 105–110 °C into cans. Duration of vapour delivery cycles and vapour maintenance is equal to 10 sec and 10 sec respectively. During the entire steam supply process, the outer surface of the jars is blown by air heated to temperature of 110–120 °C, and speed of 5–6 m/s. In cans are poured syrup with temperature of 95–97 °C and subjected to preliminary pumping. Banks are heated in air flow with temperature of 140 °C and rate of 6.5–7 m/s for 5 minutes with subsequent dodging. Heating is continued in hot water with temperature of 100 °C for 10 minutes with further stepped cooling in water with temperature of 80, 60 and 40 °C for 4, 4 and 5 minutes, respectively.

EFFECT: invention ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits, prevents thermal breakage of jars, provides for possibility of thermal treatment of preserves in open-type apparatuses without creation of counter-pressure in the apparatus and without application of carriers for mechanical tightness of jars.

1 cl, 1 ex