Dried figs available on the market are yellow in eggs. They are used to make soups with heat and detoxification, phlegm and dampness, and fresh figs are processed into dry products. They should be considered based on their structural characteristics and chemical composition characteristics. When the figs are green, they are gradually matured and yellow, and their flesh is soft. The internal seeds are small and granular. The flesh contains polyphenols and the process is easy to generate brown. In order to obtain a light yellow and brown finished product, the processing process is as follows: 1. Process fresh fruit -> selection -> cleaning -> slicing -> on baking tray -> drying -> unloading tray -> grading -> finished product 2, operation Key points: (1) Raw materials and maturity: Using a large, flesh-thick, fresh-ripened and unripe fig, the resulting finished product is of better quality and higher yield. (2) Pretreatment: The peeling method is to peel off the alkali solution, prepare a 4 percent sodium hydroxide solution and heat it to 90 degrees Celsius, and use a stainless steel pan to avoid placing the figs in an iron and aluminum pan at 90 degrees Celsius. Hold for 1 minute, pick up the figs in the sink with plenty of water and keep it rolling, and add dilute acid to neutralize the alkali so that the peels fall off. Wear gloves during the operation to avoid lye on the skin. Corrosion. The peeled figs drain the water for use. (3) Color protection: After peeling, figs were soaked with 0.1% sodium bisulfite for 6-8 hours. (4) Baking: The natural drying method should not be used. In the early stage, a higher temperature, such as 75-80 degrees Celsius, can be used to evaporate a large amount of water in the short term. The temperature in the middle and later stages should be reduced to 60-65 degrees Celsius, and it should be baked in 16-18 hours. Made to a suitable moisture content of 14-15%. (5) Softening: Cover at room temperature for 1-2 days. (6) Packing: Sealed in plastic bags, 250-500 grams per pack, and note the packaging. Second, the product quality standards (a) sensory indicators Appearance: color light yellow to brown; organization: the whole fig or cut half of fig, no mildew, no insects, taste sweet, with fig-specific flavor, no odor Impurities do not allow foreign impurities. (B) Physical and chemical indicators Water (%) ≤ 16 SO2 (mg/kg) ≤ 30 Arsenic (calculated as As, mg/kg) ≤ 0.5 Lead (Pb, mg/kg) ≤ 1.0 Copper (calculated as Cu, Mg/kg) ≤10 (3) Total number of bacterial colonies for health indicators (units/g) ≤1000 Coliform bacteria (cells/100g) ≤30 No pathogens may be detected III. Shelf life and storage methods: Dry, dark, and shelf-stable Shelf life is 12 months. Note: The dried fruit dried process flow and quality standards are basically the same as those of dried fruit. However, dried fruit has high sugar content and good taste, and can be eaten directly. Dried fruits have less sugar, and are mainly used for medicinal purposes, acne treatment, constipation, and diarrhea. They can be used as drinking tea for drinking health tea and can be used for drinking. Long-term consumption can lower blood pressure and prevent cardiovascular and cerebrovascular diseases.
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