Fig dried fruit is the primary form of the entire process of processing, which not only achieves the purpose of easy storage, but also can be used as a raw material supply form for other processed products.
The specific method of drying and drying is to collect ripe fruits on sunny days, lay them one by one in flat baskets, sieves or other easily air-permeable containers according to their variety and grade, and put them in the sun and dry naturally. Dry or put it in a ventilated place to dry; in the drying process, it should be frequently turned, flattened and shaped; when the water is dispersed and lost, the sugar powder of the fruit is increased by about 50%, and then it can be bagged and stored.
Sliced ​​and dried stems can not mature ripe fig fruit, can be sliced ​​dry. The method is: First, artificial slices, the fruit piece thickness of about 0.3 cm, and spread on the reed mat, bamboo basket or clean cement site, after drying, into a plastic bag to save. The second is slicing with a slicer, drying with a dryer, and drying with natural sunlight. Dried fruit pieces can be used as raw materials for making candied fruit and drinks.
Dehydration and dryness For some varieties with low sugar content and high water content, they can be harvested at a fruit ripeness of 8 to 90% and dehydrated and dried. The process flow: fresh fruit → fruit washing → steam peeling (blanch) → vacuum drying (dehydration) → packaging → preservation. Dehydrated dried fruit can be used as a food product, and can also be used to make raw materials for cakes and soups.
Drying and drying in hot and humid production areas, mature fruit dry, commonly used this method. The method is to take the eight to ninety percent of the figs and then dry them according to the following process: washing fruit → steam peeling (blanch) → hanging plate → drying → shaping → packaging → preservation → product. Dried fruit can be used as raw materials for preserved fruit, beverages and cakes and can also be used directly.
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