Processing technology of sugar canned mango
(1) Process Material selection→checking, quality inspection→grading→peeling→slicing→cleaning→finishing→weighing→canning→sugar water→exhaust→sealing→sterilization→cooling→wiping→insulation→boxing (II) Description of operation points (1) Raw materials: Since mangoes are seriously damaged in the late growth stage, they should be harvested earlier and then processed. Mango has a high acid content, so there is generally no acid in the processing technology. (2) Grading: Classification according to the size, maturity and color of the fruit to ensure the quality of the processed product. (3) Peeling: First cut off the skin with a knife. Mango meat color has the distinction of yellow white, light yellow and dark yellow, and should be placed separately and processed separately. (4) Sectioning: Cut the fruit into 4 to 6 pieces along the longitudinal direction of the nucleus, and soak it in 0.5% lime water for 8 to 12 minutes in a timely manner, then rinse with soft water to wash away the free calcium ions to avoid mixing the soup. (5) Finishing: remove unqualified tablets (such as spots, insects, mechanical injuries on the film), according to the size of small, small pieces and shades of color, so that uniform. (6) Weighing: The solid content is more than the domestic sales. The general domestic sales standard is greater than 50% of the net weight, while the export is required to be greater than 65%. (7) Canning: It is required to arrange the mango slices neatly in the tank, and there is no floating piece. (8) Injection of sugar water: Since the mango fruit pieces have high acid content, the concentration of sugar added water should be 16% to 20%, generally 18%, and the export requirement is about 20%. (9) Sterilization and cooling: The sterilization type is 5'-15'-10'/100 °C, and then cooled to 40 °C in stages. Hair Wash Shampoo,Natural Shampoo,Hair Nourishing Shampoo,Ginger Hair Shampoo Wuxi Keni Daily Cosmetics Co.,Ltd , https://www.kenicosmetics.com