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

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for pear and quince compote preservation. The compote production method characterisation is as follows: after packing into jars fruits are poured with 85°C water for 2-3 minutes, repeatedly poured with 98°C water for 2-3 minutes, then the water is replaced with 98°C syrup. The jars are sealed, put into the carrier ensuring mechanical air-tightness of the jars; the compote is heated in 140°C heated air flow at a rate of 3.5 m/s during 8 minutes; during the heat treatment the jar is turned upside down with a frequency equal to 0.16 s^-1. One proceeds with the jar maintenance during 20-25 minutes in a 105°C chamber where the jar is in a static state. One performs the jars cooling in 25-28°C air flow at a rate of 7-8 m/s during 18 minutes, the jar is turned upside down with a frequency equal to 0.16 s^-1.

EFFECT: invention promotes preservation of natural components of the raw material being used, reduction of the residual air quantity in the jar before sealing, reduction of boiled fruits quantity and enhancement of nutritive value of the ready product and ensures prime cost reduction and the ready product competitiveness increase.