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

FIELD: food industry.

SUBSTANCE: after preliminarily preparation and packing of fruits into jars one performs pouring with hot 60°C water for 2-3 minutes, replacing water with an 85°C syrup. Then the jars are sealed, put into the carrier ensuring the jars mechanical air-tightness and subjected to staged heating. Heating is performed in baths filled with 80 and 85°C water during 6 and 18 minutes respectively with subsequent cooling in the same bath filled with 80°C water during 6 minutes with continuation of cooling in a 20-25°C atmospheric air flow at a rate of 7-8 m/sec during 12 minutes. During the heat treatment process, the jar is turned upside down with a frequency equal to 0.166 s^-1.

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

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