PERSIMMON FOOD PRODUCT MANUFACTURE METHOD Russian patent published in 2013 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: invention relates to fruit processing technology. Persimmon is cut with simultaneous removal of fruit stems and seeds. One performs drying by a convective method till intermediate moisture content, drying in the microwave field till dry substances content is equal to nearly 85%. Then one performs impregnation with liquid carbon dioxide which leads to automatic pressure boost. Then pressure is reduced down to atmospheric value with simultaneous freezing of carbon dioxide. Carbon dioxide is sublimed with simultaneous swelling of persimmon. Then one performs persimmon packing into package fabricated of a polymer or combined material in an oxygen-free medium to manufacture the target product.

EFFECT: method ensures reduction of losses of biologically active substances of initial raw materials.