A processing method of dried persimmons. The method comprises the following steps: artificially picking fruits after Chinese lunar calendar first frost fumigating persimmons with hot steam for 48-72 hours directly transferring the persimmons into a closed container on a tray, evenly spraying onto the persimmons baijiu which has an alcoholic strength of 56-70 degrees and is brewed by pure grains, and baking in a baking furnace at the temperature of 210-225 degrees centigrade for no more than 1 hour filling the closed container with edible carbon dioxide gas for 68-72 hours to enable the persimmons to completely synthesize natural sugar peeling, and quick-freezing for shaping after that, carrying out baking dehydration on the persimmons for 13 hours by hot air with a constant temperature of 45-50 degrees centigrade to enable the water content to not be lower than 22 percent and not higher than 24 percent and grading and classifying the dried persimmons in a sterile workshop, weighing every persimmon, and carrying out vacuum packaging with transparent films to obtain commercially available goods. The dried persimmons prepared by the present method have a high sugar content, with the original flavor of the fresh persimmons being maintained, a bright colour as well as a smooth texture.Linvention concerne un procédé de traitement de kakis séchés. Le procédé comprend les étapes suivantes : récolter artificiellement des fruits après la première gelée du calendrier lunaire chinois fumiger des kakis avec une vapeur chaude pendant 48-72 heures transférer directement les kakis dans un récipient fermé sur un plateau, pulvériser uniformément, sur les kakis, du baijiu qui a une teneur en alcool de 56-70 degrés et est infusé par des grains purs, et cuire dans un four de cuisson à la température de 210-225 degrés centigrades pendant 1 heure au maximum remplir le récipient fermé avec un gaz de dioxyde de carbone comestible pendant 68-72 heures pour permettre aux kakis de synthétis
