APPLE COMPOTE PRESERVATION METHOD Russian patent published in 2015 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for compote preservation. The preservation method is as follows: fruits placed into jars are heated by way of cyclic blowing of saturated 105-110°C water vapour during 120 sec. Then the jars are poured with 95-97°C syrup, sealed, put into the carrier ensuring prevention of caps stripping in the process of heat treatment and heated in 140°C air flow at a rate of 8-9 m/sec during 10 minutes with subsequent maintenance in the chamber at a temperature of 100°C during 5 minutes and further cooling in 20°C atmospheric air flow at a rate of 8-9 m/sec during 15 minutes. During processes of heating and cooling, the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.16 s^-1 with a 2-3 minutes' interval.

EFFECT: invention allows to reduce sterilisation duration and thermal treatment non-uniformity, prevent thermal breakage of jars as well as enhance the ready product quality.