1. Raw material requirements and processing: The raw material for making mango pods has a maturity of 8 to 90% and must not be overripe. It requires fresh fruits, fine and small pulp fibers, and compact mango. The raw materials are cleaned to remove the peel and the core, and the pulp is cut into pieces, the size of which is 1/6 to 1/8 of the whole fruit, and the size is uniform.
2. Hardening and color protection measures: Soak the mango pieces in a solution of 0.1% calcium dioxide and 0.1% sodium bisulfite for 8 hours.
3. Sugar-salted or translucent: After pre-treatment, the mango slices can be dried and preserved directly with sugar. The ratio of raw materials to sugar is generally 1:0.5. When pickling, a layer of candied mango is topped with sugar, topped with a layer of sugar. The sugar can't be preserved for too long, usually 8 hours. After the sugar is drawn, the sugar water is added to the pan to concentrate, then the fruit is poured into the sugar water. The sugar water is best added with preservatives to avoid fermentation. If the sugar is not enough, you can add it. The sugar concentration should be 55% to 60%. After several days of maceration, the sugar content of mango slices can reach 55% to 60%. Note that mango slices cannot be cooked directly.
4. Drying: The mango fruit product requires the fruit pieces to be translucent, shiny, light orange to dark orange, uniform in color, uniform in sugar permeation, full in tissue, no crude fiber when eaten, sweet and sour, fruit flavor prominent. The total sugar content is 60% to 65%, the total acidity is 0.5% to 0.8%, and the moisture content is 20% to 25%.
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