PEAR COMPOTE PRODUCTION METHOD Russian patent published in 2019 - IPC A23L3/04 A23L2/42 

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry. Compote production method is characterized by that the fruits laid into the jar are heated by cycling the overheated steam with temperature of 105–110 °C for 120 s. After that syrup of 98 °C is poured into jars, sealed, installed in a carrier, ensuring the jars tightness during the heat treatment process and subjected to heating in air flow with temperature of 130 °C and rate of 2 m/s during 18 minutes, with the jars intermittently, with interval of 1.5–2 minutes, rotated upside down on the cap at frequency of 0.2 s-¹. Then jars with product are held in chamber at temperature 100 °C for 5 minutes in a static state, with further cooling for 6 minutes in a stream of atmospheric air at temperature of 20–25 °C and speed of 7–8 m/s, with application of water film on can surface and intermittent rotation of can bottom up to cap with frequency of 0.2 s-¹.

EFFECT: invention allows to reduce duration of the process, preserve biologically active components of raw materials, reduce quantity of boiled fruits and fruits with cracked skin.

1 cl, 1 ex