Mango dry processing
Dried mangoes or dried mangoes imported from the Philippines, which are sold in supermarkets, are different from ordinary dried fruit and dried fruits. The dried mangoes are bright in color, orange, orange, or golden yellow. No special coloring is a feature of this variety. Each piece of dried mango dry surface is not sticky, with a strong mango aroma, sweet and sour, is a high-end snack foods.
1, raw material requirements: mature fresh mango such as Lu Song Mang or purple awning is very suitable for processing, good color. The first is meat thickening to increase the yield.
2. Peeling and slicing: Because skin core accounts for about 50%, and only half of the meat can be used, how to increase the yield and reduce the cost is an important issue.
3. Hardening: When the mango is ripe, the peel becomes soft. It is easy to paste into a paste, but it needs to be hardened when it is processed into a sheet, otherwise it is not easy to be molded. There are many kinds of hardeners added, calcium chloride works best. In order to increase the yield and increase the flavor, add some sucrose or starch syrup, use 60% to 70% of sucrose or starch syrup, and then add a small amount of calcium chloride hardener, put the mango slices in syrup and dip 1~ Two days, it played a role in hardening and sucking sugar. If there is a vacuum transudation device, the effect will be better.
4. Drying: Take the mango slice from the sugar liquid and dry it at 60-70°C to reduce the water content to 16%. If there is vacuum drying equipment, the drying time will be shortened and the color will be better.
5, packaging: small package 100 grams a bag.
6. Yield: About 28% to 30% of pulp.
Robinia Pseudoacacia,Sophora Xanthantha,White Tephrosia,Pigeon Pea
Chengdu Lv Mu Tian Xia Agricultural Technology Co. LTD , http://www.cdlmtx.com