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

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to pear and quince compote production. The method envisages preliminary heating of fruits in jars with 85°C hot water during 3 minutes, water replacement with 98°C syrup, the jars sealing ensuring their air-tightness. Then the compote is sterilised in 130°C air flow at a rate of 1.5 m/s during 22 minutes with subsequent maintenance during 20-25 minutes in 100°C water. Then the compote is cooled in a 25-28°C atmospheric 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 allows to enhance the ready product quality due to heating duration reduction thermal treatment uniformity.