Mango pods are preserved fruits and contain high concentrations of sugar. Its processing technology requirements: 1, raw material requirements and processing: the production of mango wolfberry raw materials, maturity control in 8 to 90%, can not be overripe, requires fresh fruit, fine fiber pulp, texture dense mango. The raw fruit is washed clean to remove the peel and the core, and the flesh is cut into pieces, the size of the block is one-sixth to one-eighth of the whole fruit, and the size is even and thick. 2, hardening and color protection measures: the mango slices in 0.1% calcium chloride and 0.1% sodium bisulfite solution immersed in 8 hours. 3. Sugar-salted or translucent sugar: After pre-treatment, the mango slice can be directly dried and preserved with sugar. The ratio of raw materials to sugar is generally 1:0.5. When pickling, a layer of candied mango is topped with sugar, topped with a layer of sugar. The sugar can't be preserved for too long, usually 8 hours. After the sugar is drawn, the sugar water is added to the pan to concentrate, then the fruit is poured into the sugar water. The sugar water is best added with preservatives to avoid fermentation. If the sugar is not enough, you can add it. The sugar concentration should be 55 to 60%. After several days of impregnation with sugar, the mango slices can contain 55 to 60% sugar. Note that mango slices cannot be cooked directly. 4. Drying: The mango fruit product requires the fruit piece to be translucent, shiny, light orange to dark orange, uniform in color, uniform in sugar permeation, full in tissue, no obvious crude fiber when consumed, sweet and sour, raw fruit flavor prominent. The total sugar content is 60 to 65%, the total acidity is 0.5 to 0.8%, and the moisture content is 20 to 25%.
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