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 apple compote preservation. The method is as follows: fruits placed into jars 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. During the whole vapour delivery process, the external surface of the jars is blown over with air heated up to 120°C at a rate of 4-5 m/s; 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 150°C air flow at a rate of 3 m/sec during 12 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 by way of preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction.