MySheen

Licorice mango

Published: 2024-11-25 Author: mysheen
Last Updated: 2024/11/25, 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. Preparation of material solution: 50 kg of mango salt embryo, with

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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