The present invention is to provide a manufacturing method of dried persimmon with a good quality Daebong persimmon (Diospyros kaki). The present invention is characterized in manufacturing dried persimmon by a selection step of classifying the harvested Daebong persimmons by size, a peeling step of removing the peels of the selected Daebong persimmons, a persimmon vinegar immersing step of immersing the peeled Daebong persimmon in persimmon vinegar with acidity of PH 3.28-3.46 which has been separately prepared with Daebong persimmon, and a drying and finishing step of drying in a drying room in which the sunlight is blocked by the ceiling and ventilation is smoothly performed, for 35-40 days, in order to improve health promotion effect, preservation promotion effect and tastes with a single additional step of immersing the peeled persimmon into the persimmon vinegar in manufacturing dried persimmon. According to the present invention, various effects are expected: the lactobacillus which is useful for the human body existing in the persimmon vinegar is contained in the dried persimmon through one process of immersing the peeled Daebong persimmon in the persimmon vinegar, which adds the effect of dried persimmon and the effect of lactobacillus, and, therefore, remarkably enhances the health promotion effect the sweetness is remarkably improved to enhance the taste various bacteria or fungi harmful to the human body are prevented from being produced and propagated on the surface of the dried persimmon by acid of persimmon vinegar in drying and preservation the marketability and penetration rate of the dried persimmon product are remarkably improved the manufacturing method is simple and the manufacturing costs are able to be remarkably saved.COPYRIGHT KIPO 2014[Reference numerals] (AA) Daebong persimmon selection step(BB) Peeling step of removing peels(CC) Persimmon vinegar immersing step(DD) Drying to dried persimmon and finishing step(EE) Packaging of dried persim
