PLUM COMPOTE STERILISATION METHOD Russian patent published in 2012 - IPC A23L3/02 

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for compote preservation. Fruits are preliminary prepared and packed in jars, then they are poured with 60°C water for 2-3 minutes, repeatedly poured with 80°C water for 2-3 minutes. Then the water is replaced with 98°C syrup. The jars are sealed and undergoes two-stage heating in 90°C and 100°C water during 3 and 10 minutes respectively with cooling performed in an atmospheric air flow at a rate of 3-4 m/s for 20 minutes; during the whole process of heat treatment the jar is turned upside down with a frequency equal to 0.1 s^-1.

EFFECT: invention ensures reduction of boiled fruits quantity, enhancement of nutritive value of the ready product, allows to prevent breakage of jars, reduce the process duration and save thermal energy and water.

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