TH6553C3 - Solid Mango - Google Patents

Abstract

DC60 (24/02/52) This invention involves the solid mango with the following ingredients: mango, clean water, sugar, all purpose flour and citric acid. Traditionally made from haw, which has the same texture, dry and crumbly. But has more advantages Is to use less sugar Which is good for consumers It also helps to extend the shelf life of mangos. It is also bringing the mango that has been bruised or left over from processing to cause Also useful The invention involved a hard sheet mango with the following ingredients: mango, pure water, sugar, all purpose flour and citric acid. Xiangja mango has been developed from the traditional xiangja, made from the fruit. Haw (Haw), which has the same texture, dry and crumbly. But has the advantage of using the younger amount of sugar Which is good for consumers It also helps to extend the shelf life of the mango. It is also beneficial to bring the mango that has been bruised or left over from processing.

Claims (2)

1.Mango The composition and proportions are as follows: Mango Juice Concentrate: 50% Dough Weight, 15% Sugar Dough, 5% All Purpose Flour, 30% Dough Weight, 0.5% Dose Weight, Citric Acid, 0.5% Dose Weight. 2. Mango sheet, according to claim 1, which has the following steps: - Blend all ingredients for 5 minutes - Stir in a pot of water temperature 85 degrees Celsius for 5 minutes - Pour ingredients into the pan before spreading. The ingredients are spread over the pan. - The ingredients are dried in a hot air incubator at 60 degrees Celsius for 14 hours. - The finished baking mixture is pressed or cut into desired shapes. Then left at room temperature until it began to see crystallization. - The mango sheets to bake at 60 degrees Celsius for 6 hours or more before being aired out.