METHOD FOR PRODUCTION OF FIG AND FEIJOA COMPOTE Russian patent published in 2012 - IPC A23L3/02 

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for compote preservation. Fig and feijoa are preliminary prepared and packed in jars, then the fruits are poured with 85°C water for 3-4 minutes, repeatedly poured with 98°C water for 3-4 minutes, 98°C syrup is poured into the jar. Then the jar is sealed, put into the carrier and undergoes sterilisation with 100°C water during 12-15 minutes with subsequent three-stage cooling in 80, 60 and 40°C water during 4, 5 and 6 minutes respectively. During the whole process the jar is turned upside down.

EFFECT: method ensures the process duration reduction and the end product quality enhancement.