THE PRODUCTION PROCESS OF CANNED MANGO JAM

cooled Packed for shipping

Mango
Weighed and graped for quality Thorough cleaning, sorted, inpected cooked

product Exhausted and sealed

Fill container Peeled and seeded sliced condensed

blanching

mixced

PROCESS NOTES>>>sai, b i

Outline
Firt, mangos are brought the prosessing plant. Immediately, it is weighted and graped for quality. Sencond, mango is thorough cleaning to remove soil and chemical used in gowth spoilage bacteria, other foreign materials. After cleaning, mago is sorted for side, repeness, and shape. Next, it is inpected. After inpected, mango is peeled and seeded by machine. Then remove the medible. Next, mangos are brought the slice machine , taken mangos are cut into small pieces. Blanching is the next tep. Mango is immersed in water at 90 to 99 C or exposed steam. After blanching, mangos are grinded by grinding machine

Describe the process sau khi la chn phn loi v ra sch, qu c gt v b ht. Sau , tu theo qu to hay nh m nguyn hoc ct ming, ri chn trong nc nng hay nc ng long. Chn nhm mc ch chuyn ho protopectin khng tan thnh pectin ho tan tng ng cho sn phm, v vi qu sunfit ho cn kh SO2. Khng nn chn trong nc ng c, v nh vy s hn ch vic chuyn ho ca protopectin. Sau nu qu chn vi ng tinh th hay nc ng c c nng 70-75% theo t l qu/ng l 1/1-1/1,5 trong ni

nu hai v hoc ni c chn khng; cch tin hnh ging nh nu mt ng. Nu mt c thanh trng (ng trong bao b kn, dung tch nh) th nu n kh 68%. Nu mt khng thanh trng (ng vo bao b ln), nu n kh 72%. Trc khi ng vo thng g, cn lm mt ngui xung 5060oC, vi mt km ng (nh mt m, mt du ty) phi lm ngui xung 40oC. Nu ng vo hp st hay l thu tinh th rt vo bao b di 1 lt cn thanh trng 100oC. Describe the process
After, sorted and thorough cleaning , mango is peeled and seeded . Then, depending on which mango is large or small for whole fruit or slice, then blanching in hot water or dilute sugar water. Blanching to transform protopectin insoluble to become to soluble pectin to increases crowded,and the fruits also to sulfitereduction of SO2. Shouldnt blanching in water curves,as this will limit the metabolism of protopectin. Then cook the fruits was blanching with sugar crystals or sugar waterconcentration 70-75% in ratio of fruits / sugar is 1/1-1/1, 5 in thecooker or condensed pot. If the jam is pasteurized (packed in a tightly closed container, smallvolume) is 68% cooked to dryness. If the jam is not pasteurized(closed on major packaging), 72% cooked to dryness. Before closed the barrels, to make jam cool to 50-60 0 C, with lessjam (like jam apricot, strawberry jam) cooled down to 40oC. Ifpacked in iron boxes or glass bottle, then filled into 1 liter packagingas needed pasteurized at 100 degrees centigrade.