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What is the processing method of dried mango?

 What is the processing method of dried mango?

Mango is a kind of fruit that the general public prefers. Mango looks good and has a rich taste. It is suitable for people of all ages. Dried mangoes are prepared from mangoes with raw materials, and the nutritional value of dried mangoes is relatively high. It is also more suitable for some older people. Let's take a look at the processing methods of dried mangoes.

Dried mango is a very common food with a long storage period and good taste. The processing method of dried mango is very mature. It can be mass-produced and processed, and it develops rapidly. With the innovation of processing machinery, the processing methods of dried mangoes continue to improve, and the processing efficiency is getting higher and higher. Dried mango production method: raw material selection: choose mango with thin skin, plump and soft flesh, beautiful appearance, and high sugar content for drying. Generally, the raw materials are well-shaped and large-fruited. The fruit should be fully ripe, but not too ripe. Alkali treatment: In order to speed up drying and shorten the evaporation time, alkali treatment can be used. Soak in 1.5-4% sodium hydroxide solution for 1-5 minutes. Thin-skinned seeds can also be treated with 0.5% sodium carbonate or a mixture of sodium carbonate and sodium hydroxide for 3-6 seconds. After alkali treatment, immediately rinse the raw materials with clean water. The drying time of alkali-treated fruits can be shortened by 8-10 days. After drying, the white mango needs to be fumigated for 3-5 hours.Exposure: Put the mangoes on a dry plate and expose them to the sun for about 10 days. When part of the surface is dry, you can turn it over and keep it dry until two-thirds of the fruit is dry. When the fruit is twisted by hand and no juice oozes out, you can fold the drying plate and dry it in a cool place for a week. When the weather is clear, the total drying time is about 20-25 days. Soft back: Stack the fruit bunches for 15-20 days to make them evenly dry while removing the fruit stems. Packaging: There are two types of dried mango packaging: cloth bag packaging and wooden box packaging. Generally speaking, cloth bag packaging is more than wooden box packaging, and it is more convenient to transport. The shelf life of dried mangoes can be as long as several months after special treatment, which is very helpful for transportation, and it is easy to sell to distant places.

The processing of dried mango requires professional staff to operate, which can improve the efficiency of food processing. The processing of dried mangoes is now ready for large-scale production, so the cost of processing is gradually decreasing, which is a very beneficial thing for the entire fruit processing market. Dried mango needs to use professional processing equipment when processing, which can ensure the smooth connection between the various processes, and is also conducive to the economic benefits of the enterprise.

 

 

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