PEAR AND QUINCE COMPOTE STERILISATION METHOD Russian patent published in 2014 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: method involves three-stage heating of pear and quince compote in 60, 80 and 100°C water for 4, 4 and 20 minutes respectively with subsequent three-stage cooling during 5, 5 and 8 minutes. Heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled fruits quantity reduction and the method implementation process simplification.