PEAR COMPOTE PRODUCTION METHOD Russian patent published in 2017 - IPC A23L3/00 A23L2/46 

FIELD: food industry.

SUBSTANCE: fruits after the apportioning in cans are exposed to heat within 100 s by means of the cyclic supply of the overheated water steam at a temperature of 105-110°C to the cans. The duration of the steam supply and extract cycles is 10 s and 10 s correspondingly. The can's outer surface is blown with the air, which is heated up to 100-110°C throughout the whole process. Then the cans are filled with the syrup at a temperature of 98°C, pressurized and sterilized in the autoclave with the two-step cooling with the cooling second step continuation in the other tank.

EFFECT: process duration reduction, initial products biologically active agents maintenance, sodden fruits and fruits with cracked skin quantity reduction.

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