TANGERINE COMPOTE PRESERVATION METHOD Russian patent published in 2012 - IPC A23L3/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves preliminary heating of fruits in jars with 80°C hot water. Then the water is replaced with 95°C syrup. Then one performs two-stage heating of tangerine compote in 80 and 100°C water for 3 and 15-20 minutes respectively. Then one performs cooling in an air flow at a rate of 4-5 m/s during 6 minutes with continuation of cooling in an air flow at a rate of 7-8 m/s with application of a 65-70°C water film on the jar surface during 8 minutes. During the whole process of heat treatment the jar is turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: invention allows to enhance quality of the ready products and reduce the process duration combined with simultaneous saving of thermal energy and water.

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