APPLE COMPOTE PRESERVATION METHOD Russian patent published in 2012 - IPC A23L3/00 

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for compote preservation. Fruits placed into jars are heated by way of cyclic blowing with 105-110°C saturated water vapour during 120 sec. Then one performs syrup pouring, sealing and sterilisation by way of staged showering with 85°C water during 6 minutes and with 100°C water during 16 minutes. The jars are cooled by way of spaying with 80°C water during 6 minutes, with 60°C water during 6 minutes and with 40°C water during 6 minutes; during the whole heat treatment process the jar is turned upside down with a frequency equal to 0.166 s^-1.

EFFECT: invention allows to reduce sterilisation duration and thermal treatment non-uniformity, prevent thermal breakage of jars as well as enhance the ready product quality.