APRICOT COMPOTE PRODUCTION METHOD Russian patent published in 2018 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: apricot compote production method includes preparing fruits and packaging them in jars followed by their microwave field treatment with a frequency of 2400+50 MHz for 1.5 minutes. Then the fruits are poured with syrup with the temperature of 98°C, repeatedly treated with the microwave field; the content of the jars is heated up to 92°C and sealed. The jars are sterilized in water with the temperature of 95°C for 10 min, without creating back pressure in the apparatus, the jars being in the "upside down" position. Thereinafter, the jars are cooled for 18 minutes in water, reducing its temperature from 95 to 40°C.

EFFECT: shortening the heat treatment process duration and thereby improving the quality of the finished product.

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