PEAR AND QUINCE COMPOTE STERILISATION METHOD Russian patent published in 2012 - IPC A23L3/00 

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for pear and quince compote preservation. After preliminary preparation and packing of fruits into jars one performs pouring with 80°C water for 2-3 minutes, then one replaces water with a 95-97°C syrup. Then one proceeds with sealing, putting the jars into the carrier ensuring mechanical air-tightness, thermal sterilisation involving sequential heating by way of staged showering with 80°C water during 8 minutes and with 100°C water during 25 minutes with subsequent cooling by way of spraying with 80°C water during 8 minutes, with 60°C water during 8 minutes and with 40°C water during 10 minutes. During the whole process of heat treatment the jar is turned upside down with a frequency equal to 0.33 s^-1.

EFFECT: method ensures saving thermal energy and water and the process duration reduction.