1. Select ripe figs, remove impurities such as rotten fruits and residual fruits, rinse with clear water, and cut off the fruit stalks. Small fruit varieties don't need to be cut, and large fruit varieties can be split in two or cut into strips to increase the contact surface between materials and drying media, improve the air permeability and water permeability of materials, save drying time and reduce energy consumption.
2, natural drying and artificial drying, the paving of raw materials should be uniform, not too thick. Natural drying is used to spread fruits on drying trays, curtains and mats for drying. When the climate is dry, they can be spread out day and night to dry. In the threshing floor, where the ground is wet, the drying curtain should be padded with sticks and stones to prevent moisture and improve air permeability, and should be turned frequently when drying.
3. Manual drying should be adopted, and ventilation and exhaust should be paid attention to when heating to facilitate moisture evaporation. The initial baking temperature is higher, 80-85℃, and the later baking temperature is lower, 50-55℃. The drying time is generally 6- 12 hours. The water content of dried figs is generally around 20%.
What is the best way to eat dried figs?
1, making tea is one of the common ways to eat dried figs. Usually, you can take 30 grams of dried figs, wash them with clear water, then cut them into pieces with a knife, then put the frying pan on the fire, heat it to dry, and directly put the dried figs into the pot for frying. After frying, take it out and brew it with boiling water, and drink it directly instead of tea, which can replenish the spleen and stomach and improve digestive function.
2, dried figs can also be made with other ingredients for dessert. When making, you need to prepare five red dates, seven to eight longan, one tremella, a proper amount of crystal sugar and four to five dried figs. Soak the tremella in advance, divide it into small flowers, remove the longan, remove the shell and take the pulp, remove the core and cut the red dates into pieces, clean and cut the fig roots, put them into the pot together, add water, add crystal sugar, boil and cook for half an hour to get a delicious and attractive dessert.
Nutritional value of dried figs
1. Figs are rich in sugar, especially glucose and fructose. After being absorbed by the human body, it can be quickly converted into energy, promoting physical recovery and relieving physical fatigue. In addition, the protein contained in it is also an essential nutrient for normal metabolism, which is also very beneficial to the recovery of the body.
2. Dried figs are also rich in vitamins, among which the contents of vitamin A, vitamin C and vitamin B are relatively high. Vitamin A can protect eyes, while vitamin C can improve human immunity. Vitamin B is a special nutrition to maintain the normal function of human nerves. People usually eat figs and absorb these nutrients, which is of great benefit to keep healthy.
Precautions for eating figs
1, fig is warm and nontoxic. There are not many taboos when eating at ordinary times, but people with spleen and stomach deficiency and cold are forbidden not to eat, otherwise it will increase the burden on the spleen and stomach and aggravate the symptoms of spleen and stomach deficiency and cold.
Although figs are delicious, there are some taboos that can't be ignored. They are cold, and people with spleen and stomach deficiency can't eat them, otherwise it will aggravate the symptoms. In addition, people suffering from fatty liver, cerebrovascular hemorrhage and diarrhea also avoid eating figs, otherwise it will be unfavorable to the recovery of the disease.
As for the method of making dried figs, Bian Xiao will introduce it here. As for how to eat dried figs, it will vary from person to person, because everyone has different preferences. When eating, you can make dried figs that suit your taste according to your own hobbies.