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

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for compote preservation. After preliminary preparation and packing fruits are poured with 85°C water for 2-3 minutes. Then the fruits are repeatedly poured with 98°C water for 2-3 minutes, water is replaced with a 98°C syrup. The jars are sealed, put into the carrier and sterilised in 120°C air flow at a rate of 1.5 m/s during 18 minutes. The jars are maintained in a 105°C chamber during 20-25 min and cooled 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: method ensures significant thermal energy and water saving.