Dried Mango-manufacture,factory,supplier from China

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Mango and chocolate can be eaten together without obvious side effects. Mango itself is a cold food, which contains a lot of vitamin C, cellulose, as well as a lot of citric acid, amino acids and other ingredients. Chocolate mainly contains caffeine, protein and sugar. Mixing the two foods together will not cause obstacles to the absorption of nutritional value, and can supplement the energy required by the body to a certain extent, and can play the role of moistening the intestines and defecating.

Dried mango refers to the fresh mango after peeling and pitting, through dehydration or drying and made of food. During production, fresh mangoes are treated to remove excess water to extend their shelf life and improve storability.Dried mangoes can be prepared in a variety of ways, including dehydration and sun drying. Dehydration is the gradual removal of water in the mango by low temperature heating or the use of dewatering equipment to retain the nutrients and flavor of the mango.

Pure crisp mango crisp is a new leisure snack, which is made by freeze-drying technology and has three characteristics of shape, nutrition and color. Unlike traditional dried mangoes, traditional dried mangoes are added with a variety of food additives, such as citric acid, sodium metabisulfite, etc. Mango Crisp is characterized by the use of its original material, water sublimation, no additives, and non-fried. It is a healthy and casual snack for foodies.

What is the difference between freezedried mango and dried mango?1. First of all, the processing methods are different. The freeze-dried mango is low-temperature cold-drying technology, and the dried mango is high-temperature drying technology.2. The shape of the product is different. Mangoes are processed into brittle mangoes, and their shape, color, and nutrition remain unchanged. Dried mangoes change a lot, especially in terms of nutritional content.3. The content is different. freeze-dried mango are non-fried and have no additives.

Shandong bailihao Food Co., Ltd. covers an area of 6000 + square meters, and the purification and packaging workshop is 10W level.

Freeze-dried mango pecan refers to freeze-dried mangoes and pecans. This food is usually made into small chunks that are easy to eat. Freeze-dried fruit is made by freezing fresh fruit and then freeze-drying it. This process helps retain the nutrients and taste of the fruit. Pecans are a nutritious nut that contains healthy fats, protein, and fiber.Freeze-dried mango pecans are often considered a convenient, nutritious and tasty snack. They can be eaten as a snack on their own, paired with cereal, yogurt, or used in baked goods, adding variety and interest to the meal.

How to freeze-dried fruit? Let's take freeze dried  mango as an example to talk about the process of freeze dried fruit and vegetable.

Mango Crisp is a kind of freeze-dried fruit crisp food. It is made by using the more popular freeze-drying technology. It is different from the traditional dried mango on the market. It has no additives and is not fried.Freeze-drying is to pre-cool the substance containing a lot of water to freeze it into a solid, and then directly sublimate the solid water under vacuum conditions, while the substance itself remains in the ice shelf when it is frozen, so its volume remains unchanged after drying. Porous and porous absorb heat during sublimation.

The reason for the popularity of our freeze dried mangoes is their sweet and sour taste. The raw materials we use are fresh mangoes, which are dried through a special production process, thus preserving the original taste of fresh mangoes.

Three no change "- both the product color, nutrition, taste, do not change;Does not reduce, not increase, products in addition to the water, nothing to reduce; Products in addition to delicious, nothing at all;High nutrition and low fat - dehydration process, retain the nutrients and trace elements in fruit;Not puffed, Fried - product production process without puffing process, using vacuum freeze-dry dehydration technology, avoid Fried process.Froot series products strict distinction in puffed food such as potato chips, will be in the near future chips such as replacement of puffed food.

Classification to taste: apple, pineapple, mango, banana, strawberry, papaya, orange, pear, etc.;According to the raw material classification: there is a single raw material of fruit powder, there is also a composite material of fruit powder, such as apple fruit in pineapple contain a small amount of powder, but the present is apple.

The dried apricot is beautiful in color, sour and sweet, with complete color, aroma and taste. It maintains the natural color and nutrition of fresh apricot, and has the effect of generating saliva, relieving thirst, and eliminating cold and heat toxicity. In the Qing Dynasty, dried apricots were mainly produced in Korla, Aksu and other places in Xinjiang. The local specialty white apricot was used as raw material and washed; Nucleation, dehydration, pressure sugar soaking, low temperature processing, packaging and other processes.

Preventing anemia is one of the important functions of dried cherry, because dried cherry contains a variety of trace elements, especially high iron content, which can promote the synthesis of hemoglobin in the human body, promote the regeneration of red blood cells, and have the effect of supplementing blood. Eating dried cherry often can generally prevent the occurrence of blood poverty.

Yellow peach is a kind of nutritious fruit. After it is dried at high temperature, although the water content is reduced, the nutrient elements in it will not be reduced. It also has good nutrient accumulation. What are the effects and functions of yellow peach?(1) prevention of constipationDried yellow peaches contain a large amount of pectin and cellulose.

Dried cranberries can not only be used as a snack to satisfy cravings, but also as a raw material, added to cookies, salads, yogurt, cakes and other foods to enjoy together.Putting a few cranberries on cakes and breads not only enhances the taste, but also brings a high-level sense of ins style.

Detailed steps for making dried peach1. Raw material selection: it is better to select the fruit with large shape, more sugar content, tight meat and less juice. The fruit shall be neat in appearance, 80-90% mature, without moth, decay and peach glue.2. Cleaning: clean the sediment and peach hairs on the fruit surface with flowing water.3. Cutting and coring: cut the fruit along the suture with a stainless steel fruit knife, break the fruit in the opposite direction with both hands, and remove the peach stone with a digging knife.4.

Dried blueberries are a special treatment made from fresh blueberries. They are dried and concentrated blueberries that have been removed from the water, retaining the natural flavor and nutrients of the blueberry. Dried blueberries usually have a deep purple appearance and a soft taste with a long fruity flavor.The process of making dried blueberries usually involves washing and peeling fresh blueberries and then drying or drying them.

Dried cranberries are dried fruits made from cranberries that have been dehydrated. Cranberries are small red berries that taste sour and slightly sweet. Cranberries are native to North America and have been widely cultivated and used in modern times.Dried cranberries are usually made by soaking cranberries in sugar water and then dehydrating them at low temperatures. This process removes water but retains the cranberry's nutrients and natural flavor. Dried cranberries have many uses and benefits.

Dried okra is a food made by dehydrating or drying fresh okra. The process of making dried okra usually involves cutting the okra into flakes or strips and then removing most of the water by dewatering or drying it so that it becomes dry and firm. This treatment process extends the shelf life of okra and increases its portability.Dried okra is often used as a snack or as an ingredient in cooking. It can be eaten straight away, with chewy texture and texture.

Since vacuum freeze-drying is carried out at low temperature and low pressure, and the water directly sublimates without going through the liquid state, vacuum freeze-dried products can ensure that various nutrients such as protein and vitamins in food, especially those volatile heat-sensitive components, will not be lost, so they can be maximized. To maintain the original nutrients, effectively prevent oxidation, transformation and state changes of nutrients during the drying process.

Dried green radish is a kind of food made from fresh green radish after drying or dewatering. The process of making dried green radishes usually involves slicing or shredding them and then drying them in the sun or removing most of their moisture by methods such as drying. This treatment causes radishes to become dry and hard, extending their shelf life and increasing portability.Dried green radishes are often used in cooking and as a snack throughout Asia. It can be added to soups, stir-fries or stews, or eaten as is.

The iron content of freshly picked dried cherry is particularly prominent. Regular eating can supplement the demand for iron in the body and promote hemoglobin regeneration. It has an excellent effect of enriching blood and generating blood. The iron content in every 100 grams of cherry is as high as 59 mg, ranking first among fruits; Vitamin a content is 4-5 times higher than that of grapes, apples and oranges. In addition, cherry also contains vitamin B, C, calcium, phosphorus and other mineral elements.

The effects of orange tablets in water are mainly as follows: 1. It has the effect of regulating qi and resolving phlegm, improving cough and chest tightness, and has a good effect on patients with poor lungs. 2. It has the effect of refreshing. The orange peel is rich in vitamins and colloidal substances, which can improve the symptoms of carsickness and relieve headache. 3. It has the effect of digestion and stomach, improves the symptoms of indigestion, has a good effect on alleviating the symptoms of gastric distension, and can promote digestion.