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

FIELD: food industry.

SUBSTANCE: method of preserving plum compote is that the fruits laid in the jar are heated by cycling the saturated steam with a temperature of 105–110 °C for 120 s. Duration of the steam supply and holding cycles is 10 and 10 s, respectively. In this case, the outer surface of the cans is blown by a stream of air at a speed of 5–6 m/s, heated to temperature of 110–120 °C. After that, a syrup with a temperature of 95–97 °C is poured into the cans, they are preliminary rolled by covers and heated in a stream of air at a temperature of 150 °C and a speed of 6.5–7 m/s for 5 minutes. Then the covers are rolled up and the heating is continued 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 makes it possible to reduce the duration of sterilization, to reduce the unevenness of heat treatment, and also to prevent the thermal battle of the cans and to improve the quality of the finished product.

1 cl