TANGERINE COMPOTE PRODUCTION METHOD Russian patent published in 2012 - IPC A23L1/212 A23L3/00 

FIELD: food industry.

SUBSTANCE: production of tangerine compote in jar SKO 1-82-500 involves pouring with 85°C hot water for 2-3 minutes, subsequent replacement of the water with 97-98°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 1.5 m/s during 18 minutes and showered with 100°C water during 6 minutes. Then one performs staged cooling of the jars in baths filled with 80°C water for 4 minutes, with 60°C water for 4 minutes, with 40°C water for 5 minutes. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: invention ensures preservation of natural components of the raw material, reduction of boiled fruits quantity, reduction of the residual air quantity in the jar before sealing, prevention of the jars breakage, enhancement of nutritive value of the product due to more complete preservation of biologically active components of the raw material, reduction of prime cost and enhancement of the ready product competitiveness.

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