APRICOT COMPOTE PRODUCTION METHOD Russian patent published in 2018 - IPC A23L3/04 A23L2/42 

FIELD: food industry.

SUBSTANCE: way of production of compote from apricots involves the fruits after packaging in cans to be heated during 100 s by cyclic delivery of superheated steam at a temperature of 105-110°C. Duration of steam delivery cycles to the cans and its exposure are 10 s and 10 s, respectively. During the entire process, the outer surface of the cans is blown with air heated to 110-120°C. Then the cans are filled with syrup with the temperature of 98°C, made leakproof, placed in a carrier, preventing the lids from disengaging from the cans during the heat treatment, and subjected to heat treatment in a bath with calcium chloride solution with the temperature of 110°C for 15 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20°C and a speed of 6.0-7.0 m/s for 20 minutes. At the same time, during the cooling process, the cans rotate from the bottom to the cover at a frequency of 0.13 s^-1.

EFFECT: technical result is a reduction in the duration of the process, preservation of biologically active components of raw materials and a reduction in the number of digested fruits and fruits with cracked peel.

1 cl