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

FIELD: food industry.

SUBSTANCE: one performs pouring fruits packed into jars with 85°C hot water during 2-3 minutes, with subsequent replacement of the water with 97-98°C syrup. Then the jars filled with compote are sealed, put into the carrier ensuring mechanical air-tightness of the jars, heated in a heated 120°C air flow at a rate of 8-9 m/s during 8 minutes with subsequent heating by way of showering with 100°C hot water during 12 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: heat treatment duration reduction, the ready product quality enhancement, prevention of thermal breakage of jars, simplification of the sterilisation process and the apparatus design.