MANUFACTURE METHOD OF RED-RIPE PERSIMMON COCKTAIL USING A PUCKERY PERSIMMON

摘要

PURPOSE: Provided is a manufacture method of red-ripe persimmon cocktail using a puckery persimmon. The manufactured cocktail keeps an original shape and taste of a persimmon and is capable of being stored for a long time. CONSTITUTION: The manufacture method of red-ripe persimmon cocktail using puckery persimmon comprises the steps of: washing a red-ripe persimmon and freezing it at -20 to -15 deg.C; thawing the skin part of the frozen red-ripe persimmon by using compressed water then followed by peeling its skin and removing its stalk; crushing the peeled red-ripe persimmon then followed by stirring and re-freezing it; and adding dried persimmons, grapes, pine nuts, walnuts and the like thereto and mixing them.