Dried figs are a high-protein, high-vitamin, high-mineral, low-calorie alkaline substance with high nutritional value. For this reason, you may want to join me to learn how to make dried figs, I hope it will help you!

1, raw materials and maturity: the use of large, thick flesh, just ripe but not ripe figs, so that the finished product is better quality and higher yield.

2, pretreatment: peeling method is to use lye peeling, preparation of four percent of sodium hydroxide solution heated to 90 ℃, with stainless steel pot to avoid iron, aluminum pots to put figs in which at 90 ℃ to keep 1 minute, pick up the figs in the sink with a lot of water and make it constantly shoving and rolling, and join the dilute acid neutralization of alkaline, so that the peel is off, in the process of operation, we should bring gloves to avoid lye on the panel. Gloves, to avoid the corrosion of lye on the panel. Peeled figs should be drained for use.

3, baking: color protection: peeled figs with 0.1% sodium bisulfite soaked fruit 6-8 hours.

4, baking: not suitable for natural drying method, the initial period can be used at higher temperatures, such as 75-80 ℃ so that a large number of short-term evaporation of water, close to the middle and late temperature should be lowered to 60-65 ℃, baked in 16-18 hours to the appropriate moisture content of 14-15%.

5, soften: 1-2 days at room temperature to cover.

6, packaging: sealed in plastic bags, each package weighs 250 grams -500 grams, and pay attention to the packaging and decoration.

The fig meat contains high sugar, dried sugar concentration, but the aroma is not strong enough, which is one of the shortcomings. As long as the sealed packaging and pay attention to the shelf life of the product more than a year.

7. You can refer to the national standards on the GB website.

Processing technology and flow of figs:

Drying of figs in the fig processing industry occupies an important position. Because it requires a relatively simple device, the production technology is easy to master, the product can maintain the original flavor of fresh fruit, easy to store for a long time, so in the fig production areas are more commonly used. Such as Xinjiang production of dried figs, has been sold throughout the country, Shandong production of dried figs also have a certain market.

The water content of fresh figs is up to 78%, with free water, colloidal water and chemosynthetic water in three states. Fruit drying process to remove the water is mainly free water and part of the colloidal water. Fruit drying methods are mainly 2 kinds: natural drying and artificial drying.

Artificial drying is dehydration and drying under artificially created conditions, mainly dryers, drying rooms, solar drying rooms and other facilities.

Processing flow of dried figs: raw material selection -→ cleaning -→ de-tipping -→ slitting -→ spreading -→ drying -→ softening -→ grading and packaging -→ dried fruit.

Selection and cutting

Select ripe figs, remove rotten fruit, residual fruit and other impurities, rinse with water, cut off the stalk. Small fruit varieties do not need to cut, large fruit varieties can be cut into two, or cut strips and cut blocks, so as to increase the contact surface of the material and drying medium, improve the material's air permeability and water permeability performance, save drying time, reduce energy consumption.

Spreading and drying

Natural drying and artificial drying, the spread of raw materials should be uniform, not too thick. The use of natural drying will be fruit spread in the sun tray, sun curtains, sun mat drying, dry climate can be spread day and night drying. The ground is more damp sun field, to use sticks, stones and other sun curtain pad up, both moisture and can improve the ventilation conditions, drying should be often turned. The use of artificial drying, heating at the same time pay attention to ventilation and exhaust, in order to facilitate the evaporation of water, the beginning of the baking temperature should be higher, need 80 - 85 ℃, the later temperature is lower for the 50 - 55 ℃, the drying time is generally in the 6 - 12 hours, according to the fruit moisture content to meet the requirements of whichever is the case, the moisture content of the dried figs is generally about 20%.

Softening and packaging

The dried figs will be stacked on top of the dried figs in plastic film, and then covered with plastic film, soften for 2-3 days, and then loaded into a plastic food bag, sealing, and then loaded into a cardboard box, into the warehouse storage, that is, the production of dried figs.

Dried figs edible efficacy

Taste: sweet; cool. Meridian: lung; stomach; large intestine meridian. Functions: clearing away heat and generating fluids; invigorating the spleen and stomach; detoxifying and reducing swelling. Mainly used for sore throat; dry cough and hoarseness; scanty milk; intestinal heat and constipation; loss of appetite; indigestion, diarrhea and dysentery; carbuncle and swelling; ringworm.

1, figs contain malic acid, citric acid, lipase, protease, hydrolase, etc., can help the human body on the digestion of food, promote appetite, but also because it contains a variety of lipids, so it has a laxative effect;

2, figs contain lipase, hydrolase, etc., have to lower the blood lipids and decomposition of blood lipids, which reduces the deposition of fat in the blood vessels, which in turn plays a role in lowering blood pressure

3, figs have anti-inflammatory and decongestive effect, can facilitate the pharynx and swelling;

4, the immature fruit of the milky pulp contains psoralen, fructus lactone and other active ingredients, and its ripe fruit juice can be extracted from an aromatic substance benzaldehyde, both of which are anti-cancer, anti-cancer, enhance the body's ability to resist disease, can prevent the occurrence of many types of cancers, and to delay the development of Transplantation of adenocarcinoma, lymphosarcoma development, prompting its degradation, and does not produce toxicity to normal cells.

Pregnant women should always eat a moderate amount of figs. Because figs are not only rich in nutrients, but also able to treat hemorrhoids and lactation. Chinese medicine in the long-term clinical practice concluded that the nature of figs and sweet, can strengthen the stomach, clear the intestines, swelling and detoxification, can be used to treat enteritis, dysentery, constipation, hemorrhoids, sore throat and carbuncle and scabies and so on.

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