Can figs be eaten directly? How to eat figs

Can figs be eaten directly? I believe many friends will ask this question. Let me answer it for you below. I hope you like it.

Can figs be eaten directly?

The most common fig is the Xinjiang fig, which is generally as big as a coin, sweet and crisp. Due to the small amount of flesh and seeds, it is often used to make porridge, soup, tea, etc., but can also be eaten directly. It is common in dry goods markets and supermarkets, cheap, suitable for all kinds of people to eat, no need to wash, and easy to store.

Fig flesh is rich in nutrients

The dried figs available on the market are egg yellow in color. They are used as soup ingredients to clear away heat and detoxify, and to resolve 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 full maturity. The flesh is soft and has many small seeds inside. The flesh contains polyphenols. After processing, the dried figs are

It is best not to eat figs directly

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 degrees Celsius. Use a stainless steel pot (avoid iron or aluminum pots) to put the figs in it and keep it at 90 degrees Celsius 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 corrosive to the skin. Drain the peeled figs for later use.

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 degrees Celsius 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 lowered to 60-65 degrees Celsius and baked to the appropriate moisture content of 14-15% within 16-18 hours.

5. Softening: Cover 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.