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

FIELD: food industry.

SUBSTANCE: method of producing compote from apricots includes preparation and packaging of fruits in cans followed by treatment in a microwave field with a frequency of 2,400±50 MHz for 1.0 minutes. Then the fruits are poured with syrup with a temperature of 98 °C, re-treated with a microwave field for 1.5 min, then the contents of the cans is heated to 92 °C and sealed. Jars are then sterilised in water at 95 °C for 10 minutes, without creating back pressure in the apparatus, while the jars are in an "upside down" position. After that they are cooled for 18 minutes in water, reducing its temperature from 95 to 40 °C.

EFFECT: method ensures the heat treatment duration reduction and the finished product quality enhancement.

1 cl