MANUFACTURING AND SAFEKEEPING METHOD OF SEMI-DRY PERSIMMON, DRY PERSIMMON AND CUT DRY PERSIMMON, AND SEMI-DRY PERSIMMON, DRY PERSIMMON AND CUT DRY PERSIMMON BY THE ABOVE MANUFACTURING METHOD UNDER PROPER AND BRINGING UP OF LOW PRESSURE

摘要

A method of producing and storing a semi-dried persimmon, dried persimmon and sliced persimmon by drying peeled persimmons at proper temperature for preventing destruction of nutrients and saccharifying tannin components is provided to obtain persimmon products within a relatively short time and reduce the cost and time of production. A persimmon is washed to remove foreign material or peeled without washing, dried at 25 to 35deg.C and 0.2 to 0.4 atm for 48 to 72hr in a drying room while pouring dry air into the drying room to form a jelly shape with a moisture content of 45 to 65%, aged at 0 to 8deg.C for 24 to 48hr to increase sweetness, quickly frozen at less than 50deg.C and stored at -25 to -30deg.C. During the drying step, an ultraviolet lamp or filter is installed inside the dryer to remove bacteria and microorganisms.