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, 150g citric acid, 100g clove, 200g cinnamon.

First, boil the licorice juice. Add 30kg of water to the pot, then add licorice, clove, and cinnamon. After boiling over low heat for a certain time, filter to obtain about 25kg of licorice spice juice, then add sodium saccharin and protein sugar, and dissolve to form a licorice spice sugar liquid.

③ Pickling and drying

Place the desalted and dried mango blanks into a vat, pour in the licorice spice sugar liquid, and pickle for 12-24h. Scoop them out and sun-dry or mechanically dry. When dried to semi-dry, return them to the vat for pickling again, until the seasoning liquid is fully absorbed. Finally, scoop them out and dry until the moisture content does not exceed 5%, and the product is finished.

④ Packaging

Use composite film bags for 50g and 100g packaging.

(3) Quality standards: yellow-brown; fruit pieces intact and basically uniform in size, fruit skin shrunk with wrinkles; sweet, sour, and salty in appropriate balance, with licorice or added spice flavor, long-lasting aftertaste, and no off-flavor. Moisture content ≤5%.