APPLE COMPOTE PRODUCTION METHOD Russian patent published in 2014 - IPC A23L3/00 A23L3/04 

FIELD: food industry.

SUBSTANCE: method involves prepared fruits packing into jars. Then jars with fruits are poured with 85°C hot water for 2-3 minutes. Then water in jars with packed fruits is replaced with 97-98°C syrup; then jars with fruits poured with syrup are sealed and put into the carrier ensuring mechanical air-tightness to prevent caps stripping in the process of heating. Then sealed jars filled with fruits poured with syrup are sequentially heated in a 150°C air flow at a rate of 5-6 m/s during 3 minutes, showered with a 100°C water during 15 minutes with subsequent staged cooling in baths with 80°C water during 4 minutes, with 60°C water during 4 minutes and with 40°C water during 5 minutes. During processes of heating in air flow and cooling, jars with fruits are subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 s^-1 with a 2-3 minutes' interval.

EFFECT: enhancement of the ready product quality due to preservation of biologically active components of raw materials used, boiled and cracked fruits quantity reduction with simultaneous decrease of the technological process duration.