How to make dried figs Steps to make dried figs

Friends who like to eat dried figs will definitely ask how to make dried figs? Let me tell you how to make dried figs.

How to make dried figs

The dried figs available on the market are egg yellow in color. They can be used as soup ingredients to clear away heat, detoxify, and remove phlegm and dampness. The processing of fresh figs into dried products should be considered based on their structural characteristics and chemical composition characteristics. When harvested, figs are green and gradually turn yellow from fully mature. The flesh is soft, with many small seeds inside, and the flesh contains polyphenols.

Steps to making dried figs

1. Raw materials and maturity: Use large, thick, and ripe but not overripe figs. The finished product will be of better quality and have a higher yield.

2. Pretreatment: The peeling method is to use alkali solution to peel. Prepare 4% sodium hydroxide solution and heat it to 90℃. Use a stainless steel pot (avoid iron or aluminum pots) to put the figs in it and keep it at 90℃ for 1 minute. Pick up the figs and put them in a sink with a lot of clean water and keep rubbing and rolling them. Add dilute acid to neutralize the alkalinity, so that the peel will fall off. Wear gloves during the operation to avoid alkali solution corroding the skin. Drain the peeled figs and set aside.

3. Baking: Color protection: After peeling, soak the figs in 0.1% sodium bisulfite for 6-8 hours.

4. Baking: Natural drying is not suitable. In the early stage, a higher temperature such as 75-80℃ can be used to evaporate a large amount of water in a short period of time. Near the middle and late stages, the temperature should be reduced to 60-65℃ and baked to the appropriate moisture content of 14-15% within 16-18 hours.

5. Softening: Cover and keep at room temperature for 1-2 days.

6. Packaging: Use sealed plastic bags, each bag weighs 250g-500g, and pay attention to the packaging decoration.

Figs contain high levels of sugar, and after drying, the sugar is concentrated but the aroma is not strong enough, which is one of the disadvantages. As long as the product is sealed and stored carefully, the shelf life is more than one year.

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

Dried figs are also valuable

Fig is a plant of the Moraceae family. It is also called milk berry and is native to western Asia. It is widely cultivated in southern China. Its leaves are like flower leaves, large and rough, with 3-5 palmate divisions. Its fruit is like jelly fruit, soft and rotten when ripe, and tastes sweet like persimmon but without seeds. The dried fruit is edible and also used as medicine.