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

FIELD: food industry.

SUBSTANCE: method involves preliminary heating of fruits with hot 80°C water during 2 minutes with subsequent replacement of water with 95°C syrup, sealing and sterilisation in 140°C air flow at a rate of 6-7 m/sec during 8 minutes with subsequent maintenance during 8 minutes at a temperature of 105°C. Then one performs cooling in 20-25°C air flow at a rate of 7-8 m/sec during 12 minutes. During the heat treatment process the jar is 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, preservation of biologically active components of raw materials used and improvement of structural-and-mechanical characteristics of the ready product.