GRAPE COMPOTE PRESERVATION METHOD Russian patent published in 2012 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method involves preliminary heating of fruits in jars with 40°C hot water. Then the water is replaced with 60°C syrup. Then one performs three-stage heating of grape compote in 70, 85 and 100°C water for 5, 7 and 40 minutes respectively. Then one performs cooling in an atmospheric air flow at a rate of 5-6 m/s during 10 minutes with continuation of cooling in an atmospheric air flow at a rate of 8.5-9 m/s with application of a 65-70°C water film on the jar surface during 12 minutes. During the whole process of heat treatment the jar is turned upside down with a frequency equal to 0.33 s^-1.

EFFECT: method 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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