PEAR AND QUINCE COMPOTE PRODUCTION METHOD Russian patent published in 2012 - IPC A23L3/04 A23L3/00 

Abstract RU 2453241 C1

FIELD: food industry.

SUBSTANCE: method involves preliminary heating of fruits with 85°C hot water for 3 minutes with subsequent sterilisation in a 140°C air flow at a rate of 3.5 m/s during 14 minutes with subsequent maintenance during 25-30 minutes in 100°C water and cooling in a 25-28°C atmospheric air flow 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: 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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RU 2 453 241 C1

Authors

Demirova Amijat Fejzudinovna

Akhmedov Magomed Ehminovich

Mukailov Mukail Dzhabrailovich

Dates

2012-06-20Published

2011-07-12Filed