PEAR COMPOTE PRODUCTION METHOD Russian patent published in 2010 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: recipe ingredients are prepared. Prepared girasol-sunflower is cut, dried in microwave field until residual humidity content is about 20%, roasted and chopped. It is dried for one hour minimum with the microwave filed power heating girasol-sunflower bits to 80-90°C inside. Prepared barley, oat and rye grains are fried. Girasol-sunflower, barley grain, oats and rye grain are mixed in mass ratio of 3:6:3:8. The mixture obtained is extracted by drinking water at phases ratio 1:(6-7) and periodic depressurisation in the extraction mixture till water boils. Corresponding extract is separated and filtered. Syrup is prepared based on the extract with dry matter content of 23-27.5%. Pears and syrup are packaged, sealed and sterilised until industrial sterility is achieved.

EFFECT: method enables to produce compote with coffee flavour and aroma tones, simplify the technology and reduce content of boiled fruit in the target product without reducing the product shelf life.

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