PEAR AND QUINCE 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 the fruits are 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 jars are sealed, put into the carrier ensuring mechanical air-tightness. Then one performs the compote heating in an air flow at 150°C at a rate of 8.5 m/s during 5 minutes with subsequent maintenance during 25-30 minutes in the chamber with a temperature equal to 105°C and cooling in an atmospheric air flow at 25-28°C at a rate of 7-8 m/s during 18 minutes. In the process of heating and cooling the jar is turned upside down with a frequency equal to 0.16 s^-1, maintenance is performed in a static state of the jars.

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.