PLUM COMPOTE STERILISATION METHOD Russian patent published in 2012 - IPC A23L3/00 

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method characterisation is as follows: fruits are preliminary prepared and packed in jars, then they are poured with 60°C water for 2-3 minutes, repeatedly poured with 80°C water for 2-3 minutes. Then the water is replaced with 85°C syrup, the jars are sealed and pasteurised in 85°C water for 25 minutes with cooling performed in an atmospheric air flow at a rate of 7-8 m/s for 20 minutes. During heat treatment the jar is turned upside down with a frequency equal to 0.16 s^-1. This allows to reduce the heat treatment process duration, partly remove air from the jars and fruits.

EFFECT: method ensures production of a compote containing 30-40% more biologically active natural fruit components in its composition.

1 ex