METHOD FOR PRESERVATION OF QUINCE AND PEAR COMPOTE Russian patent published in 2016 - IPC A23L2/46 

FIELD: food industry.

SUBSTANCE: method is characterized by the fact that banks put up in these fruits before pouring the syrup is treated with a microwave field with a frequency of 2400±50 MHz for 1.0-1.5 min, then pour the syrup with a temperature of 95°C, after which re-treated with the microwave field for 1.5 minutes, and the contents cans heated to 92°C, followed by sealing by heating in water at 95°C for 20 min and cooled in a bath with a water temperature of 80°C for 4 min, then water bath with a temperature of 60°C for 4 minutes and 40°C for 5 min, during heat treatment with the bottoms of cans rotate on the lid with a frequency of 0.133^-1.

EFFECT: technical result of the invention is to reduce the duration of the process, providing the possibility of heat sterilization of canned food in open-type devices, more complete preservation of biologically active components of raw materials, heat savings.

1 cl