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

FIELD: food industry.

SUBSTANCE: method of preserving the compote from the plum is that the fruits laid in the jar are heated by cycling the saturated steam with a temperature of 105–110 °C for 80 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, subjected to their preliminary rounding-up lids and heating in a stream of air with a temperature of 150 °C and a speed of 6.5–7 m/s for 3 minutes. Then finish rounding-up lids and continue heating in hot water with a temperature of 100 °C for 6 min with further stepwise cooling in water with temperatures of 80, 60 and 40 °C, respectively, for 4, 4 and 4 minutes. In the processes of hot water heating and cooling, the banks rotate from the bottom to the cover at a frequency of 0.12 s^-1.

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