APRICOT COMPOTE PRODUCTION METHOD Russian patent published in 2018 - IPC A23L3/01 A23L2/46 

FIELD: food industry.

SUBSTANCE: method of production of compote from apricots includes the preparation and packaging of fruits in cans followed by treatment in a microwave field with a frequency of 2,400 + 50 MHz for 1.5 minutes. Then the fruits are poured with syrup with a temperature of 98 °C, re-treated with a microwave field for 2.0 min, then the contents of the cans is heated to 92 °C and sealed. Cans are then sterilized in water at 95 °C for 15 minutes, without creating back pressure in the apparatus, while the cans are in the "upside down" position, after which they are cooled for 18 minutes in water, reducing its temperature from 95 to 40 °C.

EFFECT: method reduces duration of heat treatment, thereby improving the quality of the finished product.

1 cl