TANGERINE COMPOTE PRODUCTION METHOD Russian patent published in 2014 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for production of tangerine compote in jars 1-82-3000. The method involves preliminary preparation and packing of fruits into jars, pouring with 85°C hot water during 2-3 minutes, water replacement with 95°C syrup. The jars are sealed, put into the carrier ensuring the jars mechanical air-tightness of the jars. One performs three-stage heating of jars in 75, 95 and 100°C water during 8, 8 and 30 minutes, respectively, with subsequent three-stage cooling in 75, 95°C water during 8 and 8 minutes in a 20-25°C atmospheric air flow at a rate of 7-8 m/s during 10 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.33 s^-1. Heating and cooling are performed at a water temperature equal to 75 and 95°C in the same baths.

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