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 compote preservation. Fruits placed into jars are heated by way of cyclic blowing of saturated 105-110°C water vapour during 120 sec; 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 130°C air flow at a rate of 8-9 m/sec during 10 minutes; the jars are turned upside down with a frequency equal to 0.2 s^-1. Then jars with the product are subjected to 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 allows to reduce sterilisation duration and thermal treatment non-uniformity, prevent thermal breakage of jars as well as enhance the ready product quality.

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