METHOD FOR THE GRAPE COMPOTE PRESERVATION Russian patent published in 2018 - IPC A23L3/04 A23L2/42 

FIELD: food industry.

SUBSTANCE: method for the grape compote preservation is that the berries, after being packaged in cans, are heated for 80 seconds by cycling the water vapor at a temperature of 105–110 °C to the jars. Duration of cycles of supplying steam and holding is 10 s and 10 s respectively. During the whole process of steam supply, the outer surface of the cans is blown with air heated to 105–110 °C. Then in the jars are filled for 2–3 minutes with hot water under a temperature of 90 °C with the subsequent replacement of it with a syrup under a temperature of 98 °C. Jars are sealed and sterilized in an autoclave under a new regime with continued cooling in another autoclave or vessel.

EFFECT: invention provides an improvement in the quality of the finished product.

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