PRODUCTION OF PROCESSED FOOD OF DRIED JAPANESE PERSIMMON

摘要

PURPOSE:To obtain a processed food of dried Japanese persimmon having high shelf stability free from variability of qualities of dried persimmon, by sandwiching slices of citrus fruits in flesh of dried Japanese persimmon, adding an alcohol for drinking, etc., and degassing. CONSTITUTION:Slices 2 of citrus fruits are sandwiched in between fresh of dried Japanese persimmon 1 to give a material to be immersed. A nonrigid degassing container is charged with the material to be immersed and an immersing solution comprising SAKE (rice wine), seasoning and an alcohol for drinking. Then the solution is degassed to give the aimed processed food 6 of dried persimmon. Since the immersing solution can be instantly permeated into the dried Japanese persimmon by degassing, the processed food can be produced in a short time.