How to eat figs? Figs are common foods in life. Many people like to eat this kind of food. Figs can be eaten in many ways, not only as dried fruits, but also as cooking. Let me share how to eat figs?

How to eat figs 1 nutritional analysis of figs;

1, fig contains malic acid, citric acid, lipase, protease, hydrolase and so on. , can help the human body digest food, promote appetite, and because it contains a variety of lipids, it has the effect of moistening the intestines and relaxing the bowels;

2. Lipase and hydrolase contained in Ficus carica have the functions of lowering blood lipid and decomposing blood lipid, which can reduce the deposition of fat in blood vessels, thus lowering blood pressure and preventing coronary heart disease;

3, figs have the effect of anti-inflammatory and detumescence, which can relieve sore throat and detumescence;

4. The milk of immature fruit contains active ingredients such as psoralen and citronellol, and the aromatic substance benzaldehyde can be extracted from the juice of mature fruit. Both of them have the functions of preventing cancer and enhancing the body's disease resistance, can prevent the occurrence of various cancers, delay the development of transplanted adenocarcinoma and lymphosarcoma, promote their degeneration, and have no toxicity to normal cells.

The effect of the diagram:

Figs are sweet, flat and non-toxic;

Has the effects of invigorating spleen, nourishing and moistening intestine;

Indications: dyspepsia, anorexia, cough due to yin deficiency, dry cough without phlegm, sore throat, etc.

Figs are suitable for people:

The general population can eat it.

1, suitable for patients with dyspepsia, anorexia, hyperlipidemia, hypertension, coronary heart disease, arteriosclerosis, cancer and constipation;

2. Patients with fatty liver, cerebrovascular accident, diarrhea and normal periodic paralysis of potassium should not eat it; People with loose stools should not eat raw food.

How to eat figs

Figs can be eaten directly or processed into the following foods:

1, dried fruit

Dried fig is the primary form in the whole processing and utilization process, which not only achieves the purpose of convenient storage, but also can be used as the raw material supply form of other processed products.

(1) Spreading drying: This method is often used to dry ripe fruits in fig producing areas with dry summer climate. The specific methods are as follows: on sunny days, after harvesting mature fruits, lay the fruits one by one in flat baskets, sieves or other breathable containers according to varieties and grades, place them in the sun, naturally dry them in the sun or place them 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.

(2) Slice drying: Slice drying can be used to dry immature green fruits in the late growth stage of fig. The method is as follows: firstly, the fruit slices are sliced by hand with a thickness of about 0.3cm, 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.

(3) 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.

(4) Drying: This method is often used to dry mature fruits in high temperature and high humidity producing areas in summer. The method is as follows: 890% of figs are picked and dried according to the following process: fruit cleaning → 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.

Step 2: Dilemma

Generally, 80% to 90% of fig fruits can be used as raw materials. If the jam with export standard is processed, high-quality fruits with consistent varieties and high maturity must be selected; If it is for home use, clean and hygienic residual fruit can also be used. The main processing technical points are as follows:

(1) Proportion of raw materials: the weight ratio of fruit to sucrose is 1: 0.5 ~ 0.6, 0.4% citric acid is added, and a small amount of water is added during pre-cooking.

(2) Technological process: fruit → selection → cleaning → crushing → beating → precooking → sugar concentration (three times) → canning → sealing → sterilization → cooling → labeling.

(3) Technical requirements: stainless steel jacketed pot is the best steaming vessel; The cooking temperature is100 ~120℃; In the process of steaming, stir constantly; The canning temperature is about 70℃; The sterilization temperature is about 100℃.

(4) Quality index: The solid content of jam is about 70%; The product is amber or yellowish brown, translucent; The jam contains a small amount of white broken seed coat.

3. candied fruit

The raw materials are generally eight to ten mature fruits (about 40 ~ 50g) with the same shape and size, and the fruits with yellow or yellow-green skins are suitable. If it is too big, it must be broken; The fruit surface is required to be free from diseases and scars. The main technical points are as follows:

(1) raw material ratio: weight ratio of fruit to sucrose: 1: 0.2 ~ 0.3, citric acid 0.3% ~ 0.5%, and appropriate amount of water.

(2) Technological process: fruit-bearing, sorting → cleaning → peeling → (or not peeling) → blanching → sulfur treatment → soaking in sugar → drying → shaping → grading → packaging.

(3) Technical requirements: If high-grade preserved fruits are processed, the raw fruits should be peeled; The peeling technology generally adopts alkaline solution method, but vacuum sugar soaking is effective and saves time. The baking temperature of preserved fruit is 60℃.

Step 4 drink

Beverage is the main product form of fig processing and utilization. Both ripe fresh fruits and dried fruits can be used as raw materials; Beverage products can be liquid or solid.

First, the preparation method of the liquid beverage is as follows:

(1) Raw material ratio: the weight ratio of fresh fruit (sliced) to extracted water is 1: 1, and the weight ratio of dried fruit (sliced) to extracted water is 1: 5.

(2) Liquid-making process: mixing raw materials and water in a stainless steel container (such as a jacketed pot), heating to about 90℃, stopping heating after about 30 minutes, standing for 65,438+02 ~ 24 hours, squeezing fruit dregs and juice to make coarse filtered juice. After fine filtration and clarification, the juice is frozen for later use.

(3) clarification process: firstly, the clarification method of gelatin and tannin, that is, preparing 1% gelatin and tannin solution, adding it into the original fruit juice, and constantly stirring; The original juice can be clarified by standing at room temperature of 8 ~ 12℃ for 6 ~ 12 hours. The weight ratio of gelatin, tannin and fruit juice is 1:4000-5000. Secondly, the enzymatic clarification method is to sterilize the flowerless juice when it is heated to -82℃. When the juice is cooled to 50-55℃, 0.2%-0.4% pectinase preparation is added and stirred evenly. Let stand and gradually clarify.

(4) concentration process: the squeezed fresh fruit juice and the extracted dry fruit juice are concentrated to 1 ~ 6 times of the original fruit juice, blended, filled and used. Generally, the concentration method is commonly used, that is, the proportion of concentrated juice is: the weight ratio of raw juice (28% soluble solids) to sugar solution (75% sugar content) is 4: 1, appropriate amount of citric acid is added, mixed evenly and heated to above 75℃.

(5) preparation of beverage: using non-flowered juice, white sugar, water and citric acid as raw materials, preparing a juice beverage with the original juice content of 10% ~ 40%, the total sugar content of about 15% and the total acid content of less than 0.5%, heating, filling and sealing. If concentrated juice is used, the juice beverage is also prepared according to the content of 55-20% of the juice content.

Second, the solid beverage processing method:

(1) Processing of fruit powder: Ficus carica juice concentrate was used as raw material and spray-dried by high-pressure spray-drying equipment to make raw powder.

(2) Solid beverage: taking fig juice concentrate, sucrose powder, dextrin powder and citric acid as raw materials, adding a proper amount of water, mixing with a blender, uniformly stirring into a semi-loose shape, molding with a granulator, drying and packaging to obtain the finished product.

5. Fruit wine

(1) Soaking wine: Select high-quality wine base, wash and soak 70-80 mature figs in the wine base, take out the soaked wine base after a certain period of time, and make the soaked wine after aging and blending. The alcohol content can be adjusted to 32% ~ 46%.

(2) There are two ways to ferment wine: one is pure fig fermented wine. Selecting fruits with high maturity and high sugar content, crushing, juicing, sterilizing and inoculating yeast for fermentation.

After 15 ~ 20 days, when the sweetness drops below 1%, the liquor can be separated and repeated twice. After removing the precipitate, adjust the alcohol content to 10% ~ 20%, and then age. Second, figs and bees are mixed and fermented.

Selecting fully ripe fruits with high sugar content, crushing and squeezing to obtain fruit juice, and adjusting the sugar content of fruit juice and honey to 220, Bx. After sterilization, inoculation, fermentation, clarification and filtration were carried out to obtain honey wine with alcohol content of 1 1% and sugar content of 4.2g/ 100ml. The color is amber and transparent, and honey is fragrant.

How to eat figs 2 How to eat figs

Stewed trotters with figs

1, figs can usually be stewed with pig's trotters. When stewing, you need to prepare two trotters,100g of day lily, 200g of figs, including chopped green onion and water, and some edible salt.

2. Chop the prepared pig's trotters into small pieces, blanch them in boiling water for three minutes, take them out and drain them. Wash fig and blanched pig's trotters, put them into the pot together, add water, add pepper, garlic and other seasonings to stew until soft and rotten, then add day lily to stew together, season them with edible salt and monosodium glutamate and take them out of the pot.

Fig porridge

Cooking porridge with figs is also a common way to eat. When making, you need to prepare 50 grams of fresh figs, 0/00 grams of rice/kloc, and a proper amount of rock sugar. Wash the prepared rice, put it in the pot, add water and boil for about half an hour, add peeled figs and cook together until the porridge is soft and sticky, add rock sugar to taste, and then take it out of the pot directly.

Fig soup

Figs and lilies are put together to make soup, which tastes particularly good. When making, you need to prepare five flowers and five fruits, one apple and 20 grams of lily. Wash all figs and apples, cut into pieces, put them in a pot, add water to boil, add lily and crystal sugar, and boil for ten minutes. This kind of fig is made of.