TANGERINE COMPOTE STERILISATION METHOD Russian patent published in 2013 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention is intended for usage in preservation industry during tangerine compote production. The sterilisation method envisages three-stage heating of tangerine compote in 60, 80 and 100°C water for 5, 5 and 15-20 minutes respectively with subsequent three-stage cooling during 5, 5 and 8 minutes in baths with water. Heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths.

EFFECT: invention ensures the sterilisation process duration reduction, the ready products quality improvement and saving thermal energy and water.