| 摘要 |
A method for preparing dried persimmon having the constant amount of moisture is provided to improve a taste, flavor and nutritive value of the dried persimmon by letting the persimmon absorb various concentrates. A method for preparing dried persimmon comprises the following steps of: drying persimmons with the smoke of bush clover, arrowroot, Schizandrae fructus or Artemisia capillaris Thunb while maintaining the humidity of 50% or less at -5 ~ 20°C; injecting one or more concentrates selected from the group consisting of bush clover, Schizandrae fructus, Artemisia capillaris Thunb, mulberry and Rubi Fructus by 0.5-2ml; soaking the concentrate-injected persimmons in one or more concentrates selected from the group consisting of bush clover, Schizandrae fructus, Artemisia capillaris Thunb, mulberry and Rubi Fructus; and coating the soaked persimmons with frozen concentrate powder selected from the group consisting of bush clover, Schizandrae fructus, Artemisia capillaris Thunb, mulberry and Rubi Fructus. The drying period is 55-75 days. |
