Processing of licorice mango

It is made from mango salt billet by desalting, dipping seasoning and drying or drying.

(1) technological process

Mango salt billet → desalting → dry → ingredients → pickled → dry → finished product → packaging.

(2) main points of operation

① desalination and drying

Soak the mango salt billet in clean water for about 6 to 8 hours, until the salt content is about 5%. Pick up and drain, sun or dry to a semi-dry degree to prepare the material.

② batching

Mango billet 100kg, licorice 3kg, sugar 10kg, saccharin sodium 45g, citric acid 150g, clove 100g, cinnamon 200g.

First boil licorice juice, add water 30kg in the pot, add licorice, cloves and cinnamon. After boiling slowly for a certain period of time, filter to get licorice spice juice about 25kg, add saccharin sodium, protein sugar, dissolve into licorice flavor sugar liquid.

③ pickling and drying

Put the desalted and dried mango into a human jar, pour the licorice spice sugar solution, marinate for 12 hours, remove it and dry it in the sun or mechanical drying. When dry to semi-dry, pour it back into the jar and marinate until the seasoning is absorbed. Finally, pick up and dry until the water content does not exceed 5%, that is, the finished product.

④ packaging

The composite film bag was used for 50g and 100g packaging.

(3) the quality standard is yellowish brown; the pieces of fruit are complete and the size is basically the same, and the pericarp shrinks with wrinkles; it is suitable for sweet, sour and salty, with licorice or added spices, long aftertaste and no peculiar smell. Water content ≤ 5%.