Mango tastes sweet and soft, and many people like it. Now it is the season when mangoes are on the market. Many friends who like to eat mangoes will buy dried mangoes. However, the dried mangoes bought outside are still a little unreliable. Many friends think that they can process dried mangoes. It is especially convenient to eat. It is also longer than the storage time of fresh mangoes. How do you make dried mangoes?
1, the process
Raw material selection→cleaning→peeling slice→color protection treatment→drying→packaging.
2, processing technology
(1) Raw material selection
Choose fresh, full-bodied, no-rot, pest and mechanical damage. It is best to use high dry matter content, thick and tender meat, less fiber, small and flat core, bright yellow color and good flavor. Maturity is 8-9, and when the maturity is too low, the color and flavor of the mango are poor. If it is too ripe, it is easy to be rotten.
(2) cleaning
The mangoes are washed one by one in the clear water tank, and the unqualified fruits are further removed. Finally, they are packed into plastic baskets according to the size and drained.
(3) peeling, slicing
The outer skin is manually removed with a stainless steel knife to remove the spotted nails, and the surface is required to be smoothed without obvious angle. The outer skin must be cleaned, because the peel contains more tannins. If it is not cut, it will easily brown in the process and affect the finished color. The peeled fruit is sliced ​​longitudinally with a sharp blade and has a thickness of about 8 to 10 mm. The core of the remaining pulp can be sent to the pulp for juice.
(4) The color protection treatment adopts the method of sulphur or sulfur leaching.
(5) Drying
The raw materials after the color protection treatment are uniformly placed on the bamboo sieve (the water is drained before being immersed in sulfur), and dried in a dryer. The initial temperature of drying is controlled at 70 to 75 ° C, and the latter is controlled at 60 to 65 ° C. Pay attention to the operation of changing the screen, turning, and returning to the drying process.
(6) Softening, packaging
When the dried mango reaches the moisture content required for drying, it is generally about 15% to 18%. The product is placed in a closed container and allowed to soften for about 2 to 3 days, so that the water content of each part is balanced, the texture is soft and convenient. package.
At present, many high-barrier transparent composite film bags with exquisite patterns are used for packaging. The packaging capacity mainly includes 50g, 100g, 200g and other small packages and 20~25kg “box-in-bag†large packaging to meet different types of consumers. And user needs. Mangoes are susceptible to oxidative deterioration and browning during storage. It is best to refrigerate.
The above is the process and processing technology of dried mango. Generally, the dried mango is orange or orange red. The size and thickness are relatively uniform. It has a strong mango flavor and is very fragrant. Friends who like to eat dried mango can also be at home. Make a little.
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