PRODUCTION METHOD OF APPLE COMPOTE Russian patent published in 2010 - IPC A23L1/212 A23F5/46 A23L1/29 

FIELD: food industry.

SUBSTANCE: invention relates to techniques of canned compotes production. The method provides for preparation of the ingredients, preparation of a syrup out of the extract, packing of apples and syrup, sealing and thermal treatment. In order to prepare a syrup out of the extract, yacon is cut, dried in a microwave oven for 1 hour minimum until the residual humidity is about 20% with the microwave field power providing warming the yacon inside the bits to 80-90°C, roasted and crushed. The prepared rye grain is roasted and mixed with yacon in mass ratio of 7:3. The obtained mixture is poured over with drinking water with phases ratio of 1:(6-7) and extracted with periodical pressure releases in the extraction mixture until the water boils, the extract is separated and filtered to have dry substances content in the extract to be 18-19.5%, sugar is added and the syrup is prepared with dry substances content to be 22-29%. Thermal treatment is performed until industrial sterility of the can is achieved.

EFFECT: simplified production techniques and reduced number of the boiled fruit in the compote.

1 tbl