The production of mango mud is similar to that of mango sauce except that the pulp is ground finer. The puree products are required to have a thick state, and the soluble solids content reaches 65% to 68%, with the inherent color and flavor of mango.
Adding a small amount of spices such as cinnamon and cloves to the mango puree enhances the flavor and aroma of the product. The amount of various spices is about 0.1% of the weight of the raw materials. Spices (milled flour) should be added near the end of the cooking, not prematurely, to avoid volatile loss of aromatic ingredients.
In addition, a certain amount of pulp (juice) of other fruits can be added to the mango puree to make a mixed fruit mud product. The product should be able to highlight the flavor of mango, so when choosing the type of fruit and the amount of mixed, the flavor coordination of the mixed puree should be considered.
Mango puree is the same as mango sauce.
The product quality standards are basically the same as that of mango sauce. The difference is that the shape of the sauce body is different, and the mango-paste sauce body is delicate and there is no mango pieces.
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