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METHOD FOR MANUFACTURING PUREE OF FIG AND PUREE OF FIG MANUFACTURED BY THE SAME
METHOD FOR MANUFACTURING PUREE OF FIG AND PUREE OF FIG MANUFACTURED BY THE SAME
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机译：制造无花果树的方法以及由无花果树制造的无花果树的方法
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摘要
PURPOSE: A manufacturing method of fig puree and fig puree manufactured by the same are provided to use figs in all season which can be easily spoiled without storage and distribution problems. CONSTITUTION: A manufacturing method of fig puree comprises the following steps: defrosting frozen figs (S1); removing inedible parts of the figs (S2); separating flesh and pericarp of the fig in which inedible parts are removed (S3); crushing the separated pericarp (S4); and mixing the flesh with crushed pericarp and it freezing the same (S5). The inedible part comprises fruit stalk, bract, and head of the fig. The step of separating the flesh from pericarp of the fig uses a sieve. The sieve has a size of 5-7mm. The freeze preservation is performed at -18 to -22C for 1-12 months. [Reference numerals] (S1) Step of preparing figs; (S2) Step of removing inedible parts; (S3) Step of separating flesh and pericarp of the fig; (S4) Step of crushing the separated pericarp; (S5) Step of mixing the flesh with crushed pericarp and freezing the same
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