PLUM COMPOTE PRESERVATION METHOD Russian patent published in 2019 - IPC A23L3/04 A23L3/00 

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry. Preservation method is characterized by fact that fruits laid in jar are heated by cyclic injection of saturated water vapour with temperature of 105–110 °C for 120 s. After that syrup is poured into jars, subjected to preliminary pumping and heating in air flow with temperature of 150 °C and rate of 6.5–7 m/s for 5 minutes with subsequent addition of and heating in hot water with temperature of 100 °C for 10 minutes with further stepped cooling in water with temperature of 80, 60 and 40 °C for 6, 6 and 6 minutes respectively.

EFFECT: invention allows to reduce duration of sterilization, preserve biologically active components of raw materials, reduce quantity of boiled fruits and fruits with cracked skin, reduce non-uniformity of heat treatment, and prevent thermal breakage of jars.

1 cl, 1 ex