TANGERINE COMPOTE PRODUCTION METHOD Russian patent published in 2012 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used in production of tangerine compote in jars SKO 1-82-500. The method involves the fruits pouring with 85°C hot water for 2-3 minutes with subsequent replacement of the water with 85°C syrup, the jars sealing, putting into the carrier ensuring mechanical air-tightness of the jars, sequential heating in a 120°C air flow at a rate of 2-3 m/s during 8 minutes and showering with 100°C water during 10 minutes with subsequent staged 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 process of heat treatment the jars are turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: invention allows to reduce the heat treatment process duration, decrease quantity of residual air in jar before sealing and promotes preservation of natural components of raw material used, decrease of boiled fruits quantity, enhancement of the ready product nutritive value, prevention of thermal breakage of containers, intensify the heat-exchange process.

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