TANGERINE COMPOTE PRODUCTION METHOD Russian patent published in 2017 - IPC A23L2/42 A23L3/00 

FIELD: food industry.

SUBSTANCE: method for producing tangerine compote includes preheating fruits in jars with hot water with the temperature of 85°C for 2-3 min. The water is replaced by syrup with the temperature of 95°C. The jars are sealed with self-exhaustible lids and sterilized without creating counter-pressure in the open-type apparatus according to the preset mode.

EFFECT: reducing the amount of residual air in the jar before sealing and removing it in the process of heat treatment, that contributes to the preservation of natural components contained in the applied raw material.

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