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

FIELD: food industry.

SUBSTANCE: method involves preliminary heating of fruits with 85°C hot water for 3 minutes with subsequent sterilisation in a 150°C air flow at a rate of 1.5 m/s during 15 minutes with subsequent maintenance during 22-28 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: method ensures preservation of natural components of the raw materials being applied, reduction of cracked and peeled fruits quantity, enhancement of nutritive and biological value with simultaneous heat energy and water saving.