Choose a large, fleshy, just mature fig, wash with water, cut off the handle. If it is a big fruit variety, it can be divided into two parts, or cut into pieces. This is to increase the contact area between the material and the drying medium, improve the permeability of the material, save the drying time and reduce the energy consumption.
Peel the fig with alkaline solution, heat the prepared 4% sodium hydroxide solution to 90 ℃, place the fig in a stainless steel pot, keep it at 90 ℃ for about 1 minute, and remember to knead and roll constantly during the process of cleaning with a large amount of water after picking up the fig, and add dilute acid to neutralize the alkali, so that the peel will fall off naturally. Remember to operate. Gloves are required to avoid skin corrosion. The peeled figs need to be drained.
The paving of raw materials should be uniform. Remember not to pave too thick. The fruit is spread on the drying plate, curtain and mat by natural drying system. When the climate is dry, it can be spread out day and night. The ground is more damp sun field, want to use wooden stick, stone etc. to pad up sun curtain, can moistureproof and can improve the permeability condition, when airing, should often turn over..
Artificial drying is adopted. When heating, ventilation and exhaust shall be carried out properly so as to evaporate the moisture. The baking temperature shall be higher at the beginning, 80-85 ℃ at the later stage, 50-55 ℃ at the later stage. The drying time is generally 6-12 hours, and the water content of the dried fig is generally 20% left and right.
Stack the dried figs on the plastic film, cover it with a layer of plastic film, it will take 2-3 days to soften, then put it into the plastic food bag, seal it, then put it into the carton, finally put it into storage, and the dried figs are finished.
