Method and process of making dried figs
How to make figs? Dried figs are the memories of many people when they were young. You can buy a lot of five cents, and slowly taste it in the mouth. Today, Hui Nongwang Xiaobian wants to learn how to make a dried fig.
The dried figs that can be bought in the market are egg-yellow. They are used for the treatment of decoction, detoxification, dehumidification, and processing of fresh figs into dry products. When harvested, the figs are green and gradually mature from yellow and yellow. The flesh is soft and the internal seeds are small in granular form. The flesh contains polyphenols and the process is easy to produce brown. In order to obtain a finished product with a light yellow color and no browning, the processing technology is as follows:
1. Raw materials and maturity: The use of large, fleshy, freshly cooked and overripe figs, the quality of the finished product is better and the yield is higher.
2. Pretreatment: The peeling method is to remove the skin with lye, prepare 4% sodium hydroxide solution and heat it to 90 degrees Celsius. Use stainless steel pot to avoid using the iron and aluminum pot to put the fig in it and keep it at 90 degrees Celsius. Minutes, pick up the figs in the sink with plenty of water and keep rolling, and add dilute acid to neutralize the alkaline, so that the peel will fall off, put gloves in the operation to avoid the corrosion of lye on the skin . The peeled figs should be drained for use.
3. Baking: Color protection: After peeling, the figs are soaked with 0.1% sodium hydrogen sulfite for 6-8 hours.
4. Baking: It is not advisable to use the natural drying method. In the initial stage, it can be used to evaporate a large amount of water in a short period of time, such as 75-80 degrees Celsius. The temperature is reduced to 60-65 degrees Celsius in the middle and late stages, and baked in 16-18 hours. A suitable water content is 14-15%.
5. Softening: Cover at room temperature for 1-2 days.
6. Packing: Packed in plastic bags, each pack is 250g-500g, and pay attention to the packaging.
7. Note: Fig meat contains high sugar content. After drying, the sugar is concentrated but the aromatic taste is not strong enough. This is one of the disadvantages. As long as the sealed package, please keep the product shelf life for more than one year.
The above is the production process of dried figs. Farmers who want to learn and have conditions can try it at home.
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