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

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry. Production method is characterized by that fruits laid in jar are heated by cyclic injection of superheated water vapour with temperature of 105–110 °C for 120 s. After that syrup of 98 °C is poured into jars, sealed, installed in a carrier, providing the jars tightness during the heat treatment, and subjected to heating in air flow temperature 130 °C and rate of 8–9 m/s for 10 minutes, while jars intermittently, with interval of 1.5–2 minutes, rotated upside down on cap with frequency of 0.2 s^-1. Then jars with product are held in chamber at temperature 100 °C for 8 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 up bottom on cap with frequency of 0.2 s^-1.

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

1 cl, 1 ex