1. Raw material requirements: Ripe fresh mangoes such as Luzon Mango or Purple Mango are very suitable for processing and have good color. First of all, thicker meat can improve the yield of finished products.

2. Peel and slice: Since the skin and core part account for about 50%, and the usable meat part only accounts for half, how to increase the yield and reduce the cost is a very important issue.

3. Hardening treatment: When the mango matures, the peel becomes soft. It is easy to process it into a paste, but it needs to be hardened to form a sheet, otherwise it will not be easy to shape. There are many kinds of hardeners added, and calcium chloride has the best effect. In addition, in order to improve the yield and flavor, you can add part of the sucrose or starch syrup, use 60%-70% sucrose or starch syrup, add a small amount of calcium chloride hardener, and soak the mango slices in the syrup for 1- In 2 days, it has the effect of hardening and absorbing sugar. It will be better if there is vacuum sugar penetration equipment.

4. Drying: Take the mango slices out of the sugar liquid and dry them at 60-70°C to reduce the moisture content to 16%. If there is vacuum drying equipment, the drying time will be shortened and the color will be reduced. better.

5. Packaging: small packaging, 100 grams per bag.

6. Yield: About 28%-30% based on pulp.