METHOD FOR PRODUCING FIGS WITH FUNCTIONAL PROPERTIES

Claims

A method for making figs, including washing fruits, berries, vegetables, cleaning from impurities, seeds, stalks and peel, chopping with a blender, simmering over low heat under a lid in its own juice or in a small amount of liquid that does not cover the product completely, diluting the agar-agar structure-forming agent in a separate container in water, heating the mixture over low heat, bringing to a boil and boiling for 5 minutes, then combining with warm puree by adding in a thin stream with constant stirring, cooling to a temperature of 50 ° C, adding a sugar substitute / citric acid and the plant ingredient of the cyanobacterium Arthrospira platensis in the form of a dried powder or wet live biomass, at the rate of 15 g of dry spirulina / 150 g of wet live biomass per 100 g of the finished product, stirring until a homogeneous consistency is obtained, pouring the resulting mixture into the mold, spreading it in an even layer on a silicone baking sheet 0.5 cm thick,solidification at a temperature of 23-25 ​​° C, after solidification, dried / dried in a drying cabinet at a gentle temperature of 50 ° C for the first 5 hours and at 45 ° C for another 4 hours, which allows you to preserve vitamins as much as possible, characterized in that fruits, berries, vegetables are used as a fruit component, which are first cleaned of impurities, seeds, stalks and peel, chopped with a blender to a puree state, stewed over low heat under a lid in their own juice or a small amount of liquid, a structure-forming agent, previously prepared in a separate container, is introduced into the fig composition, introduced in a thin stream with constant stirring into the warm puree, cooled to a temperature of 50 ° C, a sweetener / citric acid and a plant ingredient of the cyanobacteria Arthrospira platensis in the form of a dried powder or wet live biomass, spirulina at the rate of 15 g of dry spirulina / 150 g of wet live biomass per 100 g of finished product are stirred,After spreading on a baking sheet, allow it to harden and then dry it at a temperature of 50°C for the first 5 hours and at 45°C for another 4 hours, which allows for maximum preservation of vitamins.