METHOD FOR STERILISATION OF FIG AND FEIJOA COMPOTE Russian patent published in 2013 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The sterilisation method involves three-stage heating of fig and feijoa compote in 60, 80 and 100°C water for 8, 8 and 22-28 minutes respectively with subsequent three-stage cooling during 8, 8 and 8 minutes. Heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths.

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