Highly efficient mechanized production method of dried mangoes

Abstract

The present invention provides a highly efficient mechanized production method of dried mangoes. A step 1 can enable whole mangoes to be heated to be swelled and mango surface skins to be tight; a step 2 enables the surface skins of the mangoes to be split into a plurality of fine pieces and thereby facilitates the drying and falling of the surface skins of the mangoes; a step 3 enables the surface skins of the mangoes to be gradually split gradually in a piece form and drop under blowing of flowing steam, removes the thin outer skins of the mangoes, does not remove and damage mango fleshes, does not enable the mango fleshes to be spoiled in a waiting period before pickling, retains the mango fleshes as much as possible, reduces waste, does not need manual peeling, greatly improves efficiency and reduces costs; and in a step 4, sodium pyrosulfite penetrates into the mango fleshes to be decomposed into sulfurous acid with a highly strong reducing power to destroy an oxidation system ofenzymes and prevent oxidative discoloration; carotene and vitamin C are not destroyed by oxidation; at the same time, the sulfurous acid is also a good preservative and quite strong in elimination ofmold spores and acetic acid bacteria, and helps storage in the future.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an efficient mechanized production method of dried mangoes. Background technique [0002] The production method of dried mango is already known, and as Chinese invention patent CN201710959821.1 discloses a kind of preparation method of dried mango, comprises the following preparation steps: S1, select ripe mango slices for use and add in the tea water containing vitamin C or citric acid, in 0 Keep at -4°C for 1-3 minutes; S2, take 30 minutes to gradually increase the temperature to 50-60°C and dry at a constant temperature until the water content is 20-30%; S3, stir the mango slices, salt and sugar evenly, and heat to 45-50 ℃, ultrasonic sugaring for 2 to 3 hours, then, 55 to 60 ° C for 1 to 2 hours, and finally, add citric acid aqueous solution, 30 to 40 ° C for 2 to 3 hours; S4. The sugared mango slices were air-dried for 5-6 hours, frozen at -4-0°C for 1-2 hours; S5, vacuum dry...

AI Technical Summary

Problems solved by technology

The dried mangoes produced by the method disclosed in this invention need to be manually peeled, which is costly and inefficient, and because manual peeling with a knife will seriously damage the mango pulp, most of the mango pulp will be spoiled during the waiting period before pickling, and bacteria will grow And seriously affect the appearance, greatly reducing the quality of dried mangoes

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