TANGERINE COMPOTE PRODUCTION METHOD Russian patent published in 2015 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: method involves preliminary heating of fruits with 80°C hot water during 2 minutes with subsequent water replacement with 95°C syrup, sealing and sterilisation in 120°C air flow at a rate of 8-9 m/s during 8 minutes. Then one performs maintenance during 20 minutes at a temperature of 95°C, then - cooling in 20-25°C air flow at a rate of 7-8 m/sec during 12 minutes. During the heat treatment process the jars are subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.1 sec^-1 with a 2-3 minutes' interval.

EFFECT: prevention of the process of mechanical friction of fruits against each other and preservation of their integrity, saving of heat energy and water.

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