Processing method of crisp mango strip leisure food

Abstract

The invention discloses a processing method of a crisp mango strip leisure food in the technical field of deep processing of fruits, which comprises the following steps: selecting preserved mangoes, cleaning the sugar on the surfaces, soaking the preserved mangoes in clear water according to the material-liquid weight ratio of (1: 1.5)-(1: 2.5) for 2-6 h, taking out the soaked mangoes, cutting the soaked mangoes into strips with the cross sections of 5 * 5-10 * 10 mm, and draining the moisture on the surfaces; performing uniform wetting for 10-24 h and freezing storage; and finally, carrying out puffing and drying to obtain the crisp mango strip leisure food. The mango strips processed by the method are good in crispness and short in processing cycle, and can be used as leisure food.

Description

technical field [0001] The invention relates to the deep processing technology of fruit, in particular to a processing method of snack food made from mango. Background technique [0002] Mango is one of the five major fruits in the world and has the reputation of "king of tropical fruits". Fresh mangoes are difficult to store and are highly perishable. At present, in addition to being sold fresh, most mangoes are further processed into mango juice, jam, mango wine, mango puree, mango drink, mango vinegar, preserved fruit, preserved fruit, dried mango and other products. [0003] Preserved mangoes and dried mangoes are common dried mango dehydrated products. The difference is that the dehydration process of the two products and the moisture content of the products are different. Preserved mangoes generally need to be soaked in sugar. The moisture content of the product is about 15%-20%, and it has a soft, glutinous and sweet taste; Preserved mangoes are prepared by drying ...

AI Technical Summary

Problems solved by technology

Patent Publication No. CN104082694A "A Production Method of Dried Mango" combines microwave drying, liquid nitrogen quick-freezing and vacuum freeze-drying techniques to produce a kind of mango chips with a moisture content of 5-6%, although this processing method The obtained dried mango has less nutritional loss and a crisp taste, but the processing technology involved is complicated and the operating cost of the freeze-drying equipment is high

[0004] The defect of the existing technology is that the current processing technology of dried mango is mostly freeze-drying or other drying methods combined with freeze-drying technology. This processing method has high operating costs and poor product crispness.

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