METHOD FOR PRODUCTION OF FIG AND FEIJOA COMPOTE Russian patent published in 2014 - IPC A23L3/00 A23L1/212 

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The fig and feijoa compote production method characterisation is as follows: after preliminarily preparation and packaging of fruits into jars one performs pouring with hot 85°C water for 2-3 minutes, replacing water with a 95°C syrup. Then the jars are sealed and put into the carrier ensuring mechanical air-tightness. One performs simultaneous staged heating of some preserves in baths filled with 75, 95 and 100°C water during 5, 5 and 15-20 minutes respectively and cooling of other preserves in the same bath filled with 95 and 75°C water during 5 and 5 minutes with continuation of cooling in a 20-25°C atmospheric air flow at a rate of 5-6 m/sec during 8 minutes.

EFFECT: method ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.