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 120°C air flow at a rate of 3-4 m/sec during 18 minutes with subsequent maintenance during 5 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: proposed method ensures prevention of the process of mechanic straining of fruits against each other and preservation of their integrity as well as economy of heat energy and water.