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Preparation of mango appetizer

A mango, fruit and vegetable technology, applied in the field of mango appetizers, achieves the effects of strong operability, crisp taste and slightly sour taste

Inactive Publication Date: 2008-11-12
SICHUAN NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And make the appetizer of kimchi flavor with mango fruit thinning fresh fruit and have no report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1 (original taste)

[0018] Wash the fresh mango fruit, remove the peel and core, and cut into 1 cm square fruit cubes. Take 5000 grams and put it in a basin, add 120 grams of salt and marinate for 6-12 hours. Filter out the juice, add 80 grams of garlic, 80 grams of ginger powder, 5 grams of five-spice powder, and 50 grams of pepper noodles. Mix well. Pack into the kimchi altar, add water to isolate the altar from the outside air. It can be eaten after a day.

Embodiment 2

[0019] Embodiment 2 (sweet and sour taste)

[0020] Wash the fresh mango fruit, remove the peel and core, and cut into 1 cm square fruit cubes. Take 5000 grams and put it in a basin, add 150 grams of salt and marinate for 6-12 hours. Filter out the juice, add 100 grams of garlic, 80 grams of ginger powder, 10 grams of five-spice powder, 10 grams of pepper noodles, and 100 grams of sugar. Mix well. Pack into the kimchi altar, add water to isolate the altar from the outside air. It can be eaten after a day.

Embodiment 3

[0021] Embodiment 3 (spicy taste)

[0022] Wash the fresh mango fruit, remove the peel and core, and cut into 1 cm square fruit cubes. Take 5000 grams and put it in a basin, add 200 grams of salt and marinate for 6-12 hours. Filter out the juice, add 100 grams of garlic, 80 grams of ginger powder, 10 grams of five-spice powder, 300 grams of pepper noodles, 500 grams of pepper noodles, and 300 grams of sugar. Mix well. Pack into the kimchi altar, add water to isolate the altar from the outside air. It can be eaten after a day.

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PUM

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Abstract

The invention provides a green food, which is a perfect green hors d'oeuvre mainly produced by fresh fruits containing mango and fruit thinning. Excellent features are provided for not bringing harms to human health during production and using processes thereof without components of carcinogen and chemical preservatives forbidden by environmental protection law and other polluted ingredients, as a natural food. The hors d'oeuvres is further provided with a function as health food if selenium is rich in the raw materials so as to gain a nutritious and health-cared effect and improve selenium absorption ratio of human bodies. The invention is a product with perfect economic and social benefits, which is provided with comfortable mouth-feel, good brittleness, simple producing method, low cost, strong operability and easy implementation to improve utilization ratio of agricultural wastes, having a Sichuan style of pickles.

Description

technical field [0001] The invention relates to fruit and vegetable processing technology, more specifically, relates to a mango appetizer used for fruit and vegetable thinning processing and storage. Background technique [0002] Mango (Mangifera indica linn) is one of the five largest tropical fruits in the world. It is a berry-shaped drupe with high nutritional value, rich in vitamin A, B family, C, calcium, phosphorus, iron and other minerals, and its sugar content is as high as 12% to 20%. %, containing 5.56% protein, 16.1% fat and 67.29% carbohydrate. It is famous all over the world for its beautiful fruit shape, beautiful color and sweet flesh, and fragrant smell, so it is known as the "king of tropical fruits". Panzhihua, Sichuan Province is a typical south subtropical phenological area. It is known as a natural greenhouse below 1,400 meters above sea level. The annual average temperature is 19.5-21°C, with abundant sunlight and no winter all year round. It has obvi...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 刘兴艳张跃
Owner SICHUAN NORMAL UNIVERSITY
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