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

FIELD: food industry.

SUBSTANCE: fruits preliminarily prepared and packed in jars are poured with 85°C hot water for 3 minutes; water is replaced with a 98°C syrup and sealed into jars. The jars are put into the carrier ensuring air-tightness; one heats the jars filled with compote in 120°C heated air flow at rate of 8.5 m/s during 15 minutes. The jars are maintained in a static state in 100°C water during 25-30 minutes and cooled in a 25-28°C air flow at a rate of 7-8 m/s during 18 minutes. During heating and cooling processes, the tin is turned upside down with frequency of 0.16 s^-1.

EFFECT: invention ensures preservation of natural components of the raw materials being applied, reduction of cracked and peeled fruits quantity, enhancement of nutritive and biological value of the product.

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