Preparation method of dried mangos through freezing treatment and airing

Abstract

The invention relates to a preparation method of dried mangos through freezing treatment and airing. The preparation method comprises the following steps of removing skins and seeds from mangos, cutting the mangos without skins or seeds into dices, slightly cooking the mango dices into decocted cooking liquor of Chinese prickly ash, garlic, hay and haws, putting the cooked mango dices into a refrigerator, performing low-temperature freezing at minus 15-20 DEG C for 24-48 hours, taking out the frozen mangos, performing airing or baking, and then performing packaging so as to obtain finished products.

Description

technical field [0001] The invention relates to a preparation method of sun-dried dried mango after freezing treatment, belonging to the field of food processing. Background technique [0002] At present, most of the dried fruits sold in the market are soaked in sugar, and some are dried after peeling and removing seeds. In order to prevent insects or mildew in dried fruits, they must be soaked in sulfur before drying, or smoked or soaked. , if it is not treated in this way, the shelf life will be very short. If it is treated, the sulfur content in the dried fruit will exceed the standard, which is not good for the health of consumers. Moreover, more and more people like to eat low-sugar dried fruit from now on. I don't like dried fruit with high sugar content, so developing a low-sugar and sulfur-free dried fruit with a long shelf life is an important topic for scientific and technological workers. Contents of the invention [0003] The purpose of the invention is to pro...

AI Technical Summary

Problems solved by technology

[0002] At present, most of the dried fruits sold in the market are soaked in sugar, and some are dried after peeling and removing seeds. In order to prevent insects or mildew in dried fruits, they must be soaked in sulfur before drying, or smoked or soaked. , if it is not treated in this way, the shelf life will be very short. If it is treated, the sulfur content in the dried fruit will exceed the standard, which is not good for the health of consumers. Moreover, more and more people like to eat low-sugar dried fruit from now on. I don't like dried fruit with high sugar content, so developing a low-sugar and sulfur-free dried fruit with a long shelf life is an important topic for scientific and technological workers.