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What is licorice mango? An introduction to the characteristics of licorice mango

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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

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 1.5-2.5 kg of dried licorice, wash it clean, add 20-25 kg of water, heat and concentrate it to 10-12.5 kg, then filter to obtain the juice. Add 1-1.25 kg of sodium cyclamate, 1.5 kg of table salt, 0.5 kg of food-grade citric acid, 100 g of cinnamon powder, 50 g of clove powder, and 25 g of potassium sorbate to the licorice juice, and mix evenly to make the seasoning liquid.

3. Soaking the fruit base in the seasoning liquid: Heat the seasoning liquid to boiling and then add it to the fruit base, turning and mixing repeatedly until the fruit base has absorbed all the seasoning liquid; it is best to let it stand overnight so that the fruit base fully absorbs the seasoning liquid.

4. Drying: Put it into a drying room or dryer at 60-70°C and dry until the moisture content of the fruit base does not exceed 10%.

5. Packaging: Small packages made of laminated film.

The product is sweet, salty, sour, sweet-licorice and aromatic, light brown in color, dry on the surface, and chewy; it is a relatively popular snack food.

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