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

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to tangerine compote production method. The method involves pouring of fruits packed into jars with 80°C hot water during 2 minutes, subsequent replacement of water with 95°C syrup, jars sealing, processes of heating, maintenance and cooling. After sealing, jars are put into the carrier ensuring prevention of caps stripping in the process of heating. Compote heating is performed in an air flow at 140°C at a rate of 3 - 4 m/s during 10 minutes with subsequent maintenance at a temperature of 105°C during 6 minutes and cooling in an air flow at 20-25°C at a rate of 7-8 m/s during 12 minutes. During each heat treatment process the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.1 sec^-1 with a 2-3 minutes′ interval.

EFFECT: method implementation ensures preservation of natural components of the raw materials used, reduction of cracked and boiled fruits quantity, enhancement of nutritive and biological value of the product manufactured and the product structural-and-mechanical characteristics improvement.