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

FIELD: food industry.

SUBSTANCE: method of producing compote from apricots includes preparation and packaging of the fruit followed by treatment in a microwave field with a frequency of 2400 + 50 MHz for 2.0 min. Then pouring of the fruit syrup at a temperature of 98 °C, re-treated with the microwave field and the jars contents heated to 92 °C and sealed. Jars are then sterilized in water at 95 °C for 20 minutes, without creating back pressure in the apparatus, while the jars are in the "upside down" position. After that they are cooled for 22 minutes in water, reducing its temperature from 95 to 40 °C.

EFFECT: method ensures the heat treatment duration reduction and the finished product quality enhancement.

1 cl, 1 ex