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

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for pear and quince compote preservation. 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 one performs sterilisation in 130°C air flow at a rate of 3.5 m/s during 25 minutes with subsequent maintenance in a 105°C chamber during 20 minutes. One performs cooling in a 25-28°C atmospheric air flow at a rate of 7-8 m/s during 30 minutes. In the process of heating and cooling the jar is turned upside down with a frequency equal to 0.33 s^-1, maintenance is performed in a static state of the jars.

EFFECT: method ensures significant saving of thermal energy and water, promotes preservation of natural components of the raw materials being applied, reduction of cracked and peeled fruits quantity, enhancement of nutritive and biological value of the product.