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 preliminarily prepared and packed into 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 for 3 and 15-20 minutes respectively with cooling performed in an atmospheric air flow at a rate of 7-8 m/s for 20 minutes. During the whole process the jar is turned upside down with a frequency equal to 0.16 s^-1.

EFFECT: method allows to prevent jars breakage and enhance nutritive value of the ready product as well as ensures reduction of the process duration and thermal energy and water saving.

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