Mango has a low acid content, a sugar to acid ratio of about 40, and vitamin C content is not too high, but the content of β-carotene ranks first among tropical fruits.
The quick-frozen mango block is a quick-frozen mango product made by dicing freshly ripened mangoes through a series of processing processes. This extends the storage time of the mango and facilitates long-distance transportation. The processing of fresh and ripe mango into frozen mango pieces can maximize the original flavor, color and nutrients of the mango.
Operation points:
1, choose the fruit. Choose mature, juicy and shiny fresh mangoes, and remove the fruits such as rotten fruit and insect eyes.
2, cleaning. Rinsing with running water to remove dust, sediment, and impurities such as microorganisms adhering to the surface of the peel. Or use a drum type washing machine for cleaning, and use the friction between the fruit and the drum wall to wipe off impurities such as sediment on the surface.
3, peeled to nuclear cuts. The washed mango is immediately subjected to peeling and denuclear cutting. Manual peeling, enucleation, and dicing can be used (note that the mango pulp can not be directly contacted with the metal surface and cut with a stainless steel knife), and then the cut mango fruit pieces are sent to the pre-cooking machine for pre-cooking.
4, hot and cool. The fruit pieces are directly subjected to continuous blanching treatment using steam, and the blanching temperature is controlled at 100 ° C or more for 1 to 2 minutes. By blanching to protect the color of the fruit pieces, to reduce the loss of pulp juice. The blanched fruit pieces should be immediately cooled into the cooling tank to prevent the fruit pieces from becoming soft.
5, low temperature soaked sugar. The mango fruit pieces cooled by the cooling tank enter the low temperature sugar liquid for low temperature soaking sugar treatment. The concentration of the sugar solution is generally between 25 and 35 Brix.
6, bagging, sealing. The fruit pieces which had been subjected to low temperature soaking were bagged at a ratio of fruit pieces to sugar liquid 3:1, and heat sealed with a vacuum sealer.
7, quick freezing. The bagged and sealed mango fruit pieces are immediately subjected to quick freezing treatment, and the freezing temperature is -35 ° C to 40 ° C, and is required to be completed in a short time to ensure that the pulp moisture freezes into fine ice crystals in the original position without causing its organization. Destruction, so that the product reduces the loss of nutrients after thawing.
8, inspection, packing. After the quick-frozen fruit pieces are inspected, they can be packed after passing the test.
9, low temperature storage. After packing, it should be stored at a low temperature of -18 ° C ~ 20 ° C.
Quality Standard:
1. Sensory indicators. Color: white or yellowish, translucent; smell, taste: sweet and sour, rich in mango flavor; product smell, taste: close to fresh mango; packaging: neat and clean, no leakage, no impurities in appearance.
2. Health indicators. E. coli and pathogenic bacteria should not be detected.
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Jiangsu Tiankang Food Co., Ltd. , https://www.tiankangfood.com