METHOD FOR PRESERVATION OF PEAR COMPOTE Russian patent published in 2017 - IPC A23L3/00 

FIELD: food industry.

SUBSTANCE: after packaging in jars, fruits are exposed to heat for 100 s by means of the cyclic feeding of superheated steam with the temperature of 105-110°C into the jars. The duration of the steam supply and the steam maintenance cycles is equal to 10 s and 10 s, respectively. Wherein during the entire steam supply process the outer surface of the jars is blown by air heated to the temperature of 110-120°C at the speed of 5-6 m/s. Then syrup with the temperature of 95-97°C is poured into the jars, the jars are subjected to pre-sealing and heating in the air stream with the temperature of 140°C and the speed of 6.5-7 m/s for 5 minutes to 90-92°C, with the subsequent final sealing and continued heating temperature in the water with the temperature of 100°C for 10 minutes to 98°C, with the subsequent stepwise cooling in water with the temperatures of 80, 60 and 40°C, respectively, for 5.5 and 5 minutes.

EFFECT: reducing the sterilization duration, reducing the number of boiled fruits and fruits with cracked skin, preventing the thermal breakage of jars.