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

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for compote preservation. Fruits are preliminarily 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 10 and 25 minutes respectively with cooling performed in an atmospheric air flow at a rate of 7-8 m/s for 30 minutes; during the whole process of heat treatment the jar is turned upside down with a frequency equal to 0.33 s^-1.

EFFECT: method ensures prevent jars breakage, enhance nutritive value of the ready product, reduce the process duration and save thermal energy and water.

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