METHOD FOR PRODUCTION OF FIG AND FEIJOA COMPOTE Russian patent published in 2016 - IPC A23L2/46 

FIELD: food industry.

SUBSTANCE: method is characterised by that after putting fruits into jars fruits, water is poured for 2-3 minutes at temperature of 85 °C, repeating pouring for 2-3 minutes with water at temperature 95 °C with subsequent replacement of water at 98 °C, then jars are sealed with self-exhaustible caps and subjected to heat treatment without creation of counter-pressure in open-type apparatus according to mode $$\frac{5-(15-20)-20}{90-100-{40}^{\circ }C},$$ where 5 - duration of heating water from 90 to 100 °C, min; 15-20 - period of sterilisation at 100 °C, min; 20 - duration of cooling water cooling from 100 to 40 °C, min.

EFFECT: technical result is reducing process duration.

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