PEAR AND QUINCE COMPOTE STERILISATION METHOD Russian patent published in 2017 - IPC A23L2/42 A23L3/00 

FIELD: food industry.

SUBSTANCE: method for sterilisation of pear and quince compote comprises three-stage heating of compote jars in baths with water with the temperatures of 60, 80 and 100°C for 6, 6 and 25 minutes, respectively, followed by three-stage cooling in baths with water with the temperatures of 80, 60 and 40°C for 6, 6 and 10 min. Heating and cooling are performed at the water temperatures equal to 60 and 80°C in the same baths.

EFFECT: process duration reduction and the finished product quality enhancement.

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