APPLE COMPOTE PRODUCTION METHOD Russian patent published in 2012 - IPC A23L3/02 

FIELD: food industry.

SUBSTANCE: invention is related to preserved food industry and may be used in compote production. The method characterisation is as follows: fruits are preliminary prepared and packed in jars, then it is poured with 85°C water for 2-3 minutes, repeatedly poured with 98°C water for 2-3 minutes, 98°C syrup is poured into the jar, the jar is sealed, put into the carrier and undergoes sterilisation with 100°C water during 12-20 minutes with subsequent three-stage cooling in 80, 60 and 40°C water during 4, 4 and 5 minutes respectively. During the whole process the jar is turned upside down.

EFFECT: method ensures reduction of heat treatment process duration, partial air removal from the jar and fruits, preservation of the used raw materials natural components, decrease of quantity of boiled, cracked and peeled fruits, enhancement of food value combined with ensuring the required industrial lethality of the ready product.