PERSIMMON FOOD PRODUCT PRODUCTION METHOD Russian patent published in 2011 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: invention relates to a technology for processing fruit. For the product manufacture persimmon is prepared, cut, dried by convection until intermediate moisture content, maintained under pressure, heated. Then follows pressure drop to a value sufficient for liquid phase condition of the water for persimmon heaving. Persimmon is additionally dried in a microwave field, optionally added flavouring agents to and packaged into a package fabricated of a polymer or combined material in an oxygen-free medium.

EFFECT: invention enables manufacture of a product noted for a unique balanced combination of organoleptic properties of popcorn and fruit salad.

2 cl