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

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry, in particular, for production of preserved tangerine compotes. The method for production of tangerine compote in jar SKO 1-82-500 involves fruits pouring with 85°C hot water for 2-3 minutes, subsequent replacement of the water with 85°C syrup. Then the jars are sealed, put into the carrier ensuring mechanical air-tightness of the jars. One performs sequential heating in a 140°C air flow at a rate of 2-3 m/s during 8 minutes and showering with 100°C water during 10 minutes. Then one proceeds with cooling 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 the technological process simplification, the heat-exchange process intensification, preservation of natural biologically active components, more complete preservation of organoleptic indices of the ready products, prevention of thermal breakage of containers.