APRICOT COMPOTE STERILISATION METHOD Russian patent published in 2012 - IPC A23L3/00 

FIELD: food industry.

SUBSTANCE: invention is intended for usage in preservation industry. The method for preservation of apricot compote envisages preliminary preparation of fruits and their packing into jars, pouring with 80°C hot water for 2-3 minutes, subsequent replacement of the water with 95-97°C syrup. Then the jars are sealed, put into the carrier ensuring mechanical air-tightness and thermally sterilised. Sterilisation envisages sequential heating by way of staged showering with 80°C water during 6 minutes and with 100°C water during 18 minutes. Then one performs cooling by way of spaying with 80°C water for 6 minutes, with 60°C water for 6 minutes, with 40°C water for 6 minutes. During the whole process of heat treatment the jar is turned upside down with a frequency equal to 0.166 s^-1.

EFFECT: invention ensures thermal energy and water saving and the ready product quality enhancement due to the process duration reduction.