Licorice mango
This product is similar to the words, except for the sweet, salty, sour and fragrant flavor, there is also the sweet taste of licorice, and the spices of Chinese herbal medicine are also used in spices. Therefore, in terms of taste and flavor, it can attract consumers more than words.
1. Raw material treatment: the mango embryo is desalted by soaking in a large amount of water, so that the salt content of the embryo is 1% 2%, that is, it is slightly salty. After desalination, drain the water, bake in the baking room at 60 ℃ for 70 min until semi-dry, remove and prepare for soaking.
2. Material liquid preparation: 50 kg of mango salt embryo, 1.5 kg of dried licorice, 2.5 kg of dried licorice, 25 kg of water after washing, heated and condensed to 10 mi 12.5 kg, filtered to extract juice. Add cyclamate 1.25 kg, salt 1.5 kg, edible citric acid 0.5 kg, cinnamon powder 100 g, clove powder 50 g, potassium sorbate 25 g in licorice juice and mix evenly to form the extract.
3. Fruit embryo extract: heat and boil the extract solution and add it to the fruit embryo, and stir it repeatedly until the fruit embryo has absorbed the extract. It is best to leave it overnight so that the fruit embryo can fully absorb the extract.
4. Drying: go into the roasting room or dryer and bake at 60 ℃ 70 until the water content of the fruit embryo does not exceed 10%.
5. Packaging: composite film small packaging.
Products with sweet, salty, sour, sweet, fragrant, light brown color, dry surface, chewy, is a more popular snack food.
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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 → drying → ingredients → pickled → dry → finished product → packaging. (2) the main points of operation: ① desalting and drying, soak the mango salt billet in clean water for about 6-8 hours, until the salt content is about 5%, pick up and drain, insolate or dry to a semi-dry degree in order to prepare the soaking material. ② ingredients mango billet 100kg, licorice 3kg, sugar 10kg, saccharin sodium 45g,
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Licorice lemon
The product belongs to the category of cold fruit and is further processed by lemon salt embryo. Its processing technology is as follows: 1. Raw material treatment: lemon salt embryos need to be soaked in water to remove part of the salt, soaked in a large amount of water, lemon salt embryos before processing with salt, the raw material is large, can be sliced, generally horizontal slices are better, if the small one can be salted as a whole. Because the raw material is flaky or whole salted when processing licorice lemon, the dehydration time of flake raw material can be shortened, and the whole desalting time is relatively long. Desalination generally requires at least 2% salt.
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