Disclosed is a utility model of producing dehydrated candied indian cmango (Mangifera indica L.) squares comprising the steps: gathering, selecting and washing the selected ripe fruit; peeling and slicing the pulp; weighing the ingredients; pureeing the pulp with a blender adding sugar, calamansi juice and potassium metabisulfite; pasteurizing the mixture at 80øC for 2 minutes; pouring the mixed pulp unto the trays lined with sterilized cheese cloth; drying the mixed puree using dehydrator set at 65-70øC for 10-11 hours. The drying is completed when the product has the consistency of leather (about 15 pcnt moisture content); harvesting and removing dried candied pulp from the cloth lining; placing in a covered container; cutting the dried candy into squares; dusting with powdered sugar; piling three layers of the dried product and wrapping in glassine paper; weighing and packing per 100 grams in a plastic container and labeling.
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