The specific methods of sun drying are as follows: on sunny days, after harvesting mature fruits, they are laid flat in flat baskets, sieves or other breathable containers one by one according to varieties and grades, placed in the sun, naturally dried or placed in a ventilated place to dry in the shade; Always turn over, flatten and set when drying; When the water is lost and the fruit sugar powder increases by about 50%, it can be bagged and stored.
Slice drying can be used to dry the immature green fruits in the late growth stage of fig. The method is as follows: firstly, the fruit slices are manually sliced with a thickness of about 0.3 cm, spread on reed mats, bamboo hugs or clean cement floors, dried and stored in plastic bags. The second is to slice with a slicer, dry with a dryer, or naturally dry in the sun. Dried fruit slices can be used as raw materials for preserves and drinks.
Dehydration and drying For some varieties with low sugar content and high water content, the fruits can be harvested after dehydration and drying when they are 89% ripe. Its technological process: fresh fruit → washing fruit → steam peeling (blanching) → vacuum drying (dehydration) → packaging → preservation. Dehydrated dried fruits can be used as edible products and raw materials for making cakes and soups.
Drying is often used to dry mature fruits in high temperature and high humidity producing areas. The method is that 80-90% of figs are picked and dried according to the following process: fruit washing → steam peeling (blanching) → serving → drying → shaping → packaging → preservation → products. Dried dried fruits can be used as raw materials for preserved fruits, beverages and cakes, and can also be directly used.