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What is licorice mango? An introduction to the characteristics of licorice mango
This product is similar to preserved mango (huamang); besides its sweet, salty, sour and aromatic flavors, it also has the sweetness of licorice, and in terms of spices it also uses spices from Chinese herbal medicine. So in taste and flavor it attracts consumers even more than preserved mango. 1. Raw material processing: Soak the mango fruit base in a large amount of clean water to desalt it, so that the salt content of the fruit base is 1-2%, that is, it is fine if it is slightly salty. After desalting, drain off the water, put it into a drying room at 60-70°C and dry until half dry, then remove it and prepare to soak it in the seasoning liquid. 2. Preparation of the seasoning liquid: Based on 50 kg of salted mango fruit base, use
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Detailed Explanation of the Processing Method and Production Steps of Licorice Mango
It is made from salted mango blanks as the raw material, through desalting, soaking in seasoning, and sun-drying or oven-drying. (1) Process flow: salted mango blanks → desalting → drying → ingredient mixing → pickling → drying → finished product → packaging. (2) Key operating points: ① Desalting and drying: Soak the salted mango blanks in clean water to desalt, with a soaking time of about 6-8h, until the salt content is about 5%, then scoop them out and drain, sun-dry or use a dryer to dry to a semi-dry state, in preparation for soaking in the seasoning. ② Ingredients: 100kg mango blanks, 3kg licorice, 10kg granulated sugar, 45g sodium saccharin,
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