METHOD OF PRODUCING APPLE COMPOTE Russian patent published in 2018 - IPC A23L3/04 A23L2/42 

FIELD: food industry.

SUBSTANCE: method for producing compote from apples comprises heating fruits packaging in jars for 100 s by cyclic supply of superheated steam at a temperature of 105–110 °C. Duration of steam delivery cycles to the jars and its exposure is 10 s and 10 s respectively. During the entire process, the outer surface of the jars is blown with air heated to 110–120 °C. Jars are then filled with syrup with a temperature of 98 °C, sealed, placed in a carrier, preventing the lids from separating from the jars during the heat treatment, and subjected to heat treatment in a bath with a solution of calcium chloride with a temperature of 110 °C for 18 min with subsequent cooling in a stream of atmospheric air at temperature 20 °C and a rate of 6.0–7.0 m/s for 20 minutes. During the cooling process, the jars rotate from the bottom to the lid at a frequency of 0.13 s^-1.

EFFECT: shortening the duration of the process, preserving the biologically active components of raw materials and reducing the amount of overcooked fruits and fruits with cracked peel.

1 cl