METHOD FOR PRODUCTION OF FOOD PRODUCT FROM MAINTAINED SOFTENED PERSIMMONS Russian patent published in 2015 - IPC A23L1/212 A23L1/29 

FIELD: food industry.

SUBSTANCE: invention relates to fruit processing technology. The method for production of a food product from envisages persimmons technological treatment in two stages. At the first stage, persimmons are individually cut with a sharp blade in the direction from the tip to the cup into 6-10 approximately equal sections, depending on the fruit size. Then the segments (with bottom end attached to the cup) are pulled somewhat apart so that a free space is formed between them and the persimmon acquires the shape of an exploded flower with petals unclosed. Then persimmons are dried by convective method, arranged in one row, till residual humidity is about 25%. At the second stage, dried persimmons are cleared of inedible parts that can be easily separated and minced; 70% invert syrup and glycerine are introduced in an amount of 10 kg of syrup and 2 kg of glycerine per 100 kg of milled persimmons. Then the mass is thoroughly stirred and packed into package made of polymer or combined material that is sealed without oxygen access.

EFFECT: invention enables increase of the target product quality as well as production of a new food product possessing a unique harmonious combination of organoleptic properties of raisins and corresponding fruit salad.