PEAR AND QUINCE COMPOTE PRODUCTION METHOD Russian patent published in 2015 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for pear and quince compote preservation. The compote production method is as follows: after packaging into jars the fruits are heated during 120 sec by way of cyclic delivery of saturated 105-110°C water vapour into jars. Duration of vapour delivery cycles and vapour maintenance is equal to 10 sec and 10 sec respectively. Then 98°C syrup is poured into jars that are sealed, put into the carrier ensuring the jars air-tightness in the process of heat treatment and heated in 140°C air flow at a rate of 8-9 m/sec during 8 minutes. Then the jars are turned upside down with a frequency equal to 0.2 s^-1 with subsequent maintenance in the chamber at a temperature of 100°C during 7 minutes while the jars are in a static state, subsequent cooling in 20-25°C atmospheric air flow at a rate of 7-8 m/sec during 6 minutes with application of a water film on the jar surface and the jar turning upside down with a frequency equal to 0.2 sec^-1.

EFFECT: invention implementation allows to reduce sterilisation duration, promotes preservation of biologically active components of raw materials used and boiled and cracked fruits quantity reduction.