PEAR AND QUINCE COMPOTE CONSERVATION METHOD Russian patent published in 2009 - IPC A23L3/04 

Abstract RU 2353215 C1

FIELD: food products; technology.

SUBSTANCE: according to the proposed preservation method the fruits are pre-processed and packed in jars; the jars are filled with hot water for 3-4 minutes of temperature 80-85°C. After that the water is substituted with syrup heated to 95-97°C. Then the jars are seamed and sterilised in digester.

EFFECT: autoclavation acceleration combined with enhanced thermal treatment uniformity.

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RU 2 353 215 C1

Authors

Akhmedov Magomed Ehminovich

Ismailov Tagir Abdurashidovich

Dates

2009-04-27Published

2007-11-21Filed