PEAR AND QUINCE COMPOTE PRODUCTION METHOD Russian patent published in 2012 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method is as follows: after preliminary preparation and packing into jars fruits are poured with 85°C water for 2-3 minutes. Then the fruits are repeatedly poured with 98°C water for 2-3 minutes, then the water is replaced with 98°C syrup. Then one performs sterilisation in 120°C air flow at a rate of 3.5 m/s during 13 minutes with subsequent maintenance during 20-25 minutes in a 105°C chamber during 25-28 minutes. One performs cooling in a 25-28°C atmospheric air flow at a rate of 7-8 m/s during 18 minutes. In the process of heating and cooling the jar is turned upside down with a frequency equal to 0.16 s^-1, maintenance is performed in a static state of the jars.

EFFECT: method ensures reduction of heat treatment process duration, heat energy saving, preservation of the used raw materials natural components, air removal from the fruits and jar before the container sealing, decrease of quantity of boiled fruits, enhancement of the ready product nutritive value, prime cost reduction and the ready product competitiveness increase.

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