PEAR AND QUINCE COMPOTE CONSERVATION METHOD Russian patent published in 2010 - IPC A23L3/04 A23L3/00 

FIELD: food industry.

SUBSTANCE: method involves packaging pears and quinces into jars. Packaged fruit are poured over with 60°C hot water for 2-3 min, which is then replaced with 85°C hot syrup. The jars are sealed, put on the carrier ensuring mechanical airtightness of the jars and they are heated in 80°C hot water for 10 min followed by taking them over into 100°C hot water for 25-30 min, then they are cooled in air flow blowing at 5-6 m/sec for 15 min. During heat treatment, jars are turned upside down at a frequency of 0.133 s^-1.

EFFECT: invention enables to reduce sterilisation duration and enhance treatment uniformity.

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