CN104082501A - Processing method of mango preserved fruit - Google Patents

Abstract

The invention discloses a processing method of a mango preserved fruit, and belongs to the field of food processing. The processing method is characterized by adopting the processing technological flow of raw material selection, cleaning, peeling, splitting and kernel removing, sugar cooking, sugar draining, baking, packaging, and finished product obtaining. The processing method has the beneficial effects that the product is consistent in sheet body size and thickness, is semi-transparent, has a mango unique flavor, is sweet and mellow in taste, can clear heat and promote fluid secretion, also can sterilize and resist cancer, and prevents propagation of epidemic cerebrospinal meningitis and influenza.

Description

A kind of processing method of mango preserved fruit

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of processing method of mango preserved fruit.

Background technology

Mango, have the title in " torrid zone fruit king ", and because its pulp is fine and smooth, unique flavor, is loved by the people.Mango Fruit form has ellipse, kidney-shaped and obovate etc., and the pericarp of mellow fruit has green, yellow, and the aubergine that arrives, and pulp is orange-yellow, fruit juice and fiber because of kind different.Mango Fruit ellipse is lubricious, and pericarp is lemon yellow, taste glycol, and shape and color is pretty and dazzling.

The effect of mango: 1, mango has the effect of gut purge stomach, has certain antiemetic effect for carsick, seasick.2, anticancer: according to modern dietotherapy viewpoint, mango contains a large amount of vitamin As, therefore there is anti-cancer, anticancer effect.3, beautify skin: owing to containing a large amount of vitamin in mango, therefore often edible mango, can play the effect of Glycerin.4, prevent and treat hypertension, artery sclerosis: mango contains nutrient and vitamin C, mineral matter etc., except having the effect of anti-cancer, also there is the artery sclerosis of preventing and hypertensive dietary function simultaneously.5, anti-treating constipation: contain a large amount of fibers in mango, can promote defecation, there is certain benefit for anti-treating constipation.6, sterilization: the extract of mango leaf can suppress pyococcus, Escherichia coli, Pseudomonas aeruginosa also has the effect that suppresses influenza virus simultaneously.

Mango is eaten raw conventionally, and storage tolerance, can not realize the comprehensive utilization to mango raw material for being processed into mango preserved fruit, and is convenient to store, and improves its economic worth.

Summary of the invention

The object of the invention is to solve not storage tolerance problem of mango, a kind of processing method of mango preserved fruit is provided.

The present invention solves the technical scheme that its technical problem takes:

A processing method for mango preserved fruit, is characterized in that: adopt raw material selection, cleaning, peeling, cutting stoning, candy, drop is sugared, the processing process of oven dry, packing, finished product, concrete operation step is:

A, raw material are selected: processing selects ninety percent ripe person to be advisable, and reject disease, worm, wound, decayed fruit;

B, peeling: mango drip washing is clean, with stainless steel pocket knife, remove its exocarp, make meat smooth, without residual skin and chip, then put into 0.3% alum water and protect crisply, have color-protecting function concurrently;

C, cutting stoning: along core rip cutting pulp, the chankings cutting is placed in alum water, pulls out and uses clear water rinsing, put in 3% saline solution;

D, candy: first use 50% liquid glucose, boiling adjust pH is 4.2-4.5, pours mango sheet into, boiled after 20 minutes, and sugaring also pours into cold syrup.Through 15 minutes, boiling, and sugaring twice again, until sugar concentration reaches 75%, mango sheet together can be poured in cylinder together with syrup, flood 72 hours;

E, drop sugar: the mango sheet after dipping picks up, draining sugar liquid;

F, oven dry: the mango sheet after drop sugar is put in drip pan, entered drying room, 70-85 ℃ of baking 2-3 hour;

G, packing: the mango sheet of drying is packed with food box, be finished product.

Beneficial effect: product lamellar body of the present invention size thickness is consistent, and the shape that is translucent, has mango peculiar flavour, taste glycol, both clearing heat and promoting fluid, again can sterilization anticancer, also for preventing the propagation of epidemic meningitis and influenza.

The specific embodiment

Embodiment 1 :

A processing method for mango preserved fruit, concrete operation step is:

A, raw material are selected: processing selects ninety percent ripe person to be advisable, and reject disease, worm, wound, decayed fruit;

B, peeling: mango drip washing is clean, with stainless steel pocket knife, remove its exocarp, make meat smooth, without residual skin and chip, then put into 0.3% alum water and protect crisply, have color-protecting function concurrently;

C, cutting stoning: along core rip cutting pulp, the chankings cutting is placed in alum water, pulls out and uses clear water rinsing, put in 3% saline solution;

D, candy: first use 50% liquid glucose, boiling adjust pH is 4.2-4.5, pours mango sheet into, boils after 20 minutes, sugaring also pours into cold syrup, through 15 minutes, boiling, and twice of sugaring again, until sugar concentration reaches 75%, mango sheet together can be poured in cylinder together with syrup, flood 72 hours;

E, drop sugar: the mango sheet after dipping picks up, draining sugar liquid;

F, oven dry: by the mango sheet after drop sugar, admix flavoring rose essence, put in drip pan, enter drying room, 70-85 ℃ of baking 2-3 hour;

G, packing: the mango sheet of drying is packed with food box, be finished product.

The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.

Embodiment 2 :

A processing method for mango preserved fruit, concrete operation step is:

A, raw material are selected: processing selects ninety percent ripe person to be advisable, and reject disease, worm, wound, decayed fruit;

B, peeling: mango drip washing is clean, with stainless steel pocket knife, remove its exocarp, make meat smooth, without residual skin and chip, then put into 0.3% alum water and protect crisply, have color-protecting function concurrently;

C, cutting stoning: along core rip cutting pulp, the chankings cutting is placed in alum water, pulls out and uses clear water rinsing, put in 3% saline solution;

D, candy: first use 50% liquid glucose, boiling adjust pH is 4.2-4.5, pours mango sheet into, boils after 20 minutes, sugaring also pours into cold syrup, through 15 minutes, boiling, and twice of sugaring again, until sugar concentration reaches 75%, mango sheet together can be poured in cylinder together with syrup, flood 72 hours;

E, drop sugar: the mango sheet after dipping picks up, draining sugar liquid;

F, oven dry: the mango sheet after drop sugar is admixed to a little honey, put in drip pan, enter drying room, 70-85 ℃ of baking 2-3 hour;

G, packing: the mango sheet of drying is packed with food box, be finished product.

The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.

Claims (1)

1. a processing method for mango preserved fruit, is characterized in that: adopt raw material selection, cleaning, peeling, cutting stoning, candy, drop is sugared, the processing process of oven dry, packing, finished product, concrete operation step is:

A, raw material are selected: processing selects ninety percent ripe person to be advisable, and reject disease, worm, wound, decayed fruit;

B, peeling: mango drip washing is clean, with stainless steel pocket knife, remove its exocarp, make meat smooth, without residual skin and chip, then put into 0.3% alum water and protect crisply, have color-protecting function concurrently;

C, cutting stoning: along core rip cutting pulp, the chankings cutting is placed in alum water, pulls out and uses clear water rinsing, put in 3% saline solution;

D, candy: first use 50% liquid glucose, boiling adjust pH is 4.2-4.5, pours mango sheet into, boils after 20 minutes, sugaring also pours into cold syrup, through 15 minutes, boiling, and twice of sugaring again, until sugar concentration reaches 75%, mango sheet together can be poured in cylinder together with syrup, flood 72 hours;

E, drop sugar: the mango sheet after dipping picks up, draining sugar liquid;

F, oven dry: the mango sheet after drop sugar is put in drip pan, entered drying room, 70-85 ℃ of baking 2-3 hour;

G, packing: the mango sheet of drying is packed with food box, be finished product.