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

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method envisages jars sealing, putting into the carrier that ensures mechanical air-tightness. Then the jars filled with compote are sprinkled with 65-70°C water during 3 minutes and heated in 80°C water during 5 minutes. Then one performs sprinkling with 90°C water during 3 minutes and heating in 100°C water during 15-20 minutes. Then one performs cooling in an atmospheric air flow at a rate of 2-3 m/s during 5 minutes with continuation of cooling in an atmospheric air flow at a rate of 7-8 m/s with alternate application of a 65-70°C water film on the jar surface during 7 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.1 s^-1.

EFFECT: invention allows to ensure industrial sterility of the preserves combined with the process duration reduction, save thermal energy and water, ensure continuity of the technological process and enhance the ready products quality due to boiled fruits quantity reduction and syrup feculence absence.

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