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

FIELD: food industry.

SUBSTANCE: method of apricot compote preserving is that the fruits laid in a jar are heated by cycling the saturated steam with a temperature of 105–110 °C for 120 sec. Duration of the steam supply and holding cycles is 10 and 10 sec, respectively. Meanwhile, during the whole process of steam supply, the outer surface of the cans is blown by a stream of air at a speed of 5–6 m/sec, heated to a temperature of 110–120 °C. After that, a syrup with a temperature of 95–97 °C is poured into the cans, subjected to preliminary cover rolling, heating in a stream of air at a temperature of 140 °C and a speed of 6.5–7 m/sec for 8 minutes to 90–92 °C. Then covers are completely rolled and heating in hot water with a temperature of 100 °C is continued for 12 min with further stepwise cooling in water with temperatures of 80, 60 and 40 °C, respectively, for 6, 6 and 6 minutes.

EFFECT: invention provides a reduction in the duration of sterilization, a reduction in the unevenness of heat treatment, as well as the prevention of the thermal battle of cans and the improvement of the finished product quality.

1 cl