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

FIELD: food industry.

SUBSTANCE: fruits are poured with 85°C hot water for 2-3 min which is then replaced with 97-98°C syrup. The jars filled with compote are sealed, put into the carrier ensuring mechanical air-tightness of the jars, sequentially heated in a 120°C air flow at a rate of 2.5-3 m/s during 12 minutes and showered with 100°C hot water during 12 minutes. The jars are stepwise cooled in baths with 80°C water during 4 minutes, with 60°C water during 4 minutes and with 40°C water during 5 minutes; during the whole heat treatment process the jars are turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: invention ensures the process duration reduction, preservation of natural components of the raw material, reduction of boiled fruits quantity, prevention of containers breakage, the heat-exchange process intensification, enhancement of nutritive value of the product, prime cost reduction, thermal energy and water saving, the ready product competitiveness.

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