Fig is a berry, its flesh is soft and suitable for making jam, and it will be better to make compound jam, because of its lack of aroma. Processing techniques are as follows: 1. Raw material processing: Large, mature figs should be selected and peeling should be carried out. With 4% Alkali or sodium hydroxide heated to above 90 degrees Celsius to reach boiling temperature. Pour the figs into the lye and warm them up to 90 degrees Celsius for 1 minute. Pick the figs, put them in the sink, shake them by hand, remove the skin, use a small amount of residual lye in the dilute Acid, and finally use the pH. Test the paper until it is not alkaline until drained. 2. Beating: The dehulled raw materials are beaten with a pulper, and 0.01% ascorbic acid is added for color protection during beating. 3, heating and concentrating: The fig pulp is poured into a stainless steel pot, vacuum concentration or atmospheric concentration method, the first heating concentration to evaporate some of the water. 4. Adding auxiliary materials: When the pulp is concentrated to a certain extent, about 20 to 25% of the solids can be added, and the amount of sugar can be added to the raw material by 30% to 35%. When the sugar is co-cooked, the pulp will become thinner and continue to concentrate, and then the raw material will be added 0.5-0.6% sodium alginate. The sodium alginate was soaked in five-fold amount of water and slowly heated to form a uniform colloid. Then it was added to the fig pulp and co-cooked with the sugar. The mixture was continuously stirred and concentrated, and the concentration was increased to 0.2% to 0.3% when the solid content was close to 40%. Citric acid, and finally 0.05% potassium sorbate. About 42% to 45% of the total solids have stopped heating. 5. Canning: 200 g four-rotary bottle cans are used. 6, stamped and sealed. 7, sterilization: 100 degrees Celsius boiling water sterilization for 20 minutes. 8, cooling: progressive cooling to 40 degrees Celsius, finished product.
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