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The production methods of Chenpi Mang and Gancao Mang are quite similar, but they differ in their ingredients and final flavor. Both start with semi-finished salted mango as the base. The process is outlined below:
1. **Desalting the Mango Embryo**: The salted mango is soaked in a large amount of water to remove most of the salt. Only 1–2% of salt should remain to maintain the desired taste. After desalting, the mango can be dried naturally or using a drying method. If natural drying is used, it's important to ensure a clean and hygienic environment to avoid contamination. In some cases, it may be acceptable to leave it slightly moist.
2. **Preparing the Seasoning**: Dried tangerine peel is used as a key ingredient. During the drying process, some of its aromatic oils may evaporate, but it still retains its health benefits and unique fragrance. However, it can be quite bitter, so it needs to be soaked in water and heated to reduce the bitterness. Once softened, the tangerine peel is blended into a paste. A typical seasoning mix includes 20% sugar, 1% sodium cyclamate, 2% salt, 0.5% citric acid, and 0.1% preservative, all based on the weight of the raw material.
3. **Cooking Process**: The desalted mango embryos are added to the prepared tangerine peel mixture and cooked thoroughly. Some mango embryos may be very mature and hard, so extended cooking (1–2 days) is necessary to allow the flavors from the tangerine peel to fully penetrate the fruit. The amount of tangerine pulp used depends on the size of the mango embryo—typically, 25 kg of tangerine pulp is used for every 50 kg of mango embryos. Any leftover pulp can be reused in the next batch. The result is a product that is salty, sweet, sour, and has a dried texture.
4. **Drying**: After cooking, the product is dried until the moisture content reaches approximately 15%.
5. **Packaging**: Finally, the finished product is packaged in individual pouches or small bags for convenience and preservation.
This traditional method ensures a balanced flavor profile while maintaining the nutritional value and texture of the mango. It’s a time-honored technique passed down through generations, combining both art and science in food preparation.