FRUIT FINGERS PRODUCTION METHOD Russian patent published in 2009 - IPC A23L1/06 

FIELD: food industry.

SUBSTANCE: invention can be used for food products manufacturing from apple and fruit mixtures. The method includes inspection of fruits, washing, peeling, slicing and/or dicing, blanching and drying. Osmolytic diffusive dehydration is performed in the 2% sugar solution adding 0.1% of citric acid and sugar alcohol. The process is carried out in vacuum devices during 4-5 minutes at temperature of 80-85°C and exhaustion of 0.25-0.35 kg/cm². Then exhaustion is increased to 0.6 kg/cm² and dehydration is continued for 10-20 minutes. The fruits are cooled down and separated from syrup, osmolytically dehydrated fruits are dried in infra-red or convection or combined driers at temperature of 80°C till weight fraction of moisture not exceeding 15%. The prepared fruits and sugar are loaded in cooking pan, water is added, boiled for 20-25 minutes with continuous stirring. After that bricks are formed from the finished mixture. Then they are packed in polymer bags with corresponding marking.

EFFECT: given method allows for simplification usage and storage of fruit fingers saving biologically valuable and flavouring substances in their content.