APPLE COMPOTE STERILISATION METHOD Russian patent published in 2012 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for compote preservation. The method for production of apple compote in jar SKO 1-82-500 involves fruits pouring with 85°C hot water during 2-3 minutes, with subsequent replacement of the water with 85°C syrup. Then the jars 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 2-3 m/s during 10 minutes and showered with 100°C water during 10 minutes subsequent stage cooling 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: method will allow to reduce the process duration, preserve natural components of the raw material applied, reduce boiled fruits quantity, enhance nutritive value of the ready product, prevent thermal breakage of the containers, intensify the heat-exchange process, save thermal energy and water.