PEAR AND QUINCE COMPOTE PRESERVATION METHOD Russian patent published in 2012 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: method involves preliminary heating of fruits in jars with 80-85°C hot water with subsequent replacement of the water with 95-97°C syrup, two-stage heating of pear and quince compote in 85 and 100°C water for 8 and 30-40 minutes respectively with further cooling in an air flow at a rate of 7-8 m/s during 20 minutes. During the whole process of heat treatment the jar is turned upside down with a frequency equal to 0.166 s^-1.

EFFECT: method ensures the process duration reduction, saving heating energy and the end product quality enhancement.