METHOD OF PRESERVING PLUMS COMPOTE Russian patent published in 2018 - IPC A23L3/04 A23L2/42 

FIELD: food industry.

SUBSTANCE: method of preserving the compote from the plum is that the fruits laid in the jar are heated by cycling the saturated steam with a temperature of 105–110 °C for 110 s. Duration of the steam supply and holding cycles is 10 and 10 s, respectively. At that, 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/s, heated to a temperature of 110–120 °C. Then, a syrup of 95–97 °C temperature is poured into cans, they are subjected to pre-rolling covers, heat in a stream of air at a temperature of 150 °C and a speed of 6.5–7 m/s for 4 minutes to 90–92 °C. Then roll-up the covers and continue to heat in hot water with a temperature of 100 °C for 10 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