(1) Product Features
The peel of mature mango accounts for 9% to 15% of the total fruit weight, and the peel is generally discarded as waste during processing. However, the peel contains many nutrients and flavors, and it also provides dietary fiber. The mango skin made from it is a snack food for both medicine and food.
(2) Main primary and auxiliary departments
50 kg of dried mango peel, 20 kg of salt, 15 kg of white sugar, 2 kg of cyclamate, 1.5 kg of licorice, 1 to 1.5 kg of citric acid, 500 g of alum powder, 250 g of sodium metabisulfite, 10 g of saccharin, and appropriate amount of dried tangerine peel.
(three) process
Raw material selection→drying→cold water soaking→heating cooking→rinsing→salted→slicing→returning salt→dipping→drying→drying→packaging
(4) Description of operation points
(1) Selection of raw materials: The selection of skin-thick varieties requires fresh and cooked mango peels that are dried or dried in time. The color is orange-yellow, no black spots, no mildew, no decay.
(2) Soaking in cold water: Weigh the selected dried mango skin and pour it into clean cold water, soak it for 2 to 3 hours, change the water for 1 or 2 times during soaking, and then pick up the mango skin and let it drain. stand-by.
(3) heating and cooking: firstly add all the alum powder and sodium metabisulfite in the formula to the mango skin 2 times the clean warm water to dissolve, boil, and put the swollen mango skin into the solution and boil, and maintain 10~ 15 minutes, during the period to flip several times, cook until the specified time, pick up and drain.
(4) Rinsing: Wash the cooked mango skin into clean cold water for 3 to 4 hours, and change the water several times.
(5) Salting: Drain the washed mango skin, and disperse the salt in the marinating tank at a ratio of 5 kg of salt to 50 kg of wet skin, and marinate for 2 to 3 days.
(6) Slicing: The pickled mango peel is taken out and cut into strips having a width of 0.8 cm and a length of 4 to 5 cm.
(7) Desalting salt: Put the cut peel into a clear water for about 1 hour, and change the water several times during the period. When the mango skin is soaked until the salty taste is moderate, it can be picked up and drained for use.
(8) dip: first use a certain amount of water to dissolve all white sugar, citric acid and half of saccharin, cyclamate, dried tangerine juice into a liquid solution (use honey instead of cyclamate), and then remove the salted mango skin Pour into the tank, immerse the feed liquid for 1 to 2 days, and the feed liquid should cover the slightly compressed peel for a period of time.
(9) Drying and rehydrating: The mango skin after the dip is taken out, and the residual liquid is collected for use. Then expose or dry the mango skin. When the peel is baked to the inside and outside, there is no trace of water and slight curl, then the cylinder can be retracted, and then the remaining liquid is added to the tank to rehydrate, and the tank is turned over 2 to 3 times in time, so that it is repeatedly dried and rehydrated until it is repeated. Drain the remaining liquid until it is dry.
(10) Drying and drying: remove the rehydrated mango skin and dry it to the inside and outside, then take it back into the tank, crush the licorice and take about 20 kilograms of licorice juice, filter the residue, add the remaining ingredients and stir into the licorice liquid, pickle. Peel. Also change the tumbling cylinder 2 to 3 times in time.
(11) Drying and packaging: After the mango peel is used to dry all the licorice juice, take it out and spread it on the airing pad, and bake it to the inside and outside without water mark and slightly curl it to be packaged. The drying process should be as low as possible, and vacuum drying is the best: light color and beautiful appearance.
(5) Product quality indicators
Moisture 15.8%; soluble solids 26.7%; total sugar 23.6%; total acid 0.32%; salt 7.8%.
Air-dried pumpkin is a type of food made by dehydrating pumpkin using hot air. This process involves removing the moisture from the pumpkin, which helps to preserve the nutrients and flavor of the pumpkin.
Dried Pumpkin,Dehydrated Pumpkin For Stuffing,Dehydrated Dried Pumpkin,Dehydrated Pumpkin Slices
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