Appetizing mangoes, as the name implies, are a type of preserved fruit that combines sweet, sour, and spicy flavors to stimulate the appetite. The production process involves several key steps, including preparation, hardening, sugar infusion, and drying. Here's a detailed breakdown of the method and formula:
First, the raw materials used are semi-finished salted mango embryos that have already undergone salting treatment. These need to be thoroughly rinsed to remove excess salt, reducing the salt content to between 1-2%. After desalting, some sticky or fragmented pieces may remain, which can be collected and used for making mango chutney.
Next, the hardening and bleaching process is essential to ensure the mango pieces retain their texture and firmness during cooking. A solution of 0.1% calcium chloride and 0.1% sodium bisulfite is used, combining both hardening and bleaching in one step. This treatment lasts for about 8 hours, ensuring the mango pieces maintain their structure while being lightened in color.
For the sugar and flavoring stage, the amount of sugar used is 0.6 times the weight of the desalted mango embryos. For example, 50 kg of desalted mango embryos would require 30 kg of sugar. This is mixed with water to create a 40% sugar solution. To enhance flavor and preservation, 0.7% citric acid, 2% salt, 0.3% spicy seasoning, and 0.05% potassium sorbate are added. Once the mixture is boiled, the dried or drained mango embryos are soaked in the syrup. The sugar solution is then heated and concentrated every 1-2 days to gradually increase the sugar concentration, allowing the fruit to absorb more sugar over time. This process typically takes 7-10 days, until the sugar solids reach 55-60%. An additional 2-3 days of soaking ensures the internal and external sugar content becomes balanced, resulting in a translucent, sugared mango product.
Afterward, the mango pieces are removed from the syrup and placed on baking trays for drying. The drying continues until the moisture content reaches around 25%, at which point the product is considered finished.
Finally, the product is packaged for distribution. The final product has a sweet and slightly sour taste, with a mild spiciness that enhances its appetizing quality. However, since it is not made from fresh mangoes, it lacks the natural aroma of fresh fruit. If desired, artificial mango flavoring can be added to enhance the overall sensory experience.
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