Papaya processing steps
Choose the medium-well ripe papayas, wash them, and peel them with a stainless steel knife. Remove the seeds, cut them into slices by hand or a shredder, and then blanch them in 90°C-100°C water for 3-5 minutes. Afterwards, pick them up and immerse them in cold water for rapid cooling .
Take natural edible pigment with different colors such as red and green, and dissolve these edible pigment in water respectively. Put papaya slices in the dyeing solution, remove and drain the papaya slices after they are colored.
2 pickled with sugar
Mix the melon slices and sucrose well and pickle them in a vat. After the melon shreds seep out water, add sucrose to make the sugar concentration content reach more than 40%. afterwards, continue to soak for 48 hours.
Mango drying process
Take out the papaya slices, drain the sugar liquid, put them in the material tray, and insert the material tray into the compartment of the material car. There is an 10 cm interval between each layer. Afterwards, push the material car into the drying room with . if you chose the 14P drying host, it should be equipped with a drying room with a length of 7.5 meters, a width of 3 meters and a height of 2.2 meters. Such as drying room can load 12 material trucks with a length of 1.2 meters, a width of 1 meter and a height of 1.7 meters at a time. Each material truck has 12 layers. In each time, 1500kg of cut papaya slices could be loaded in the drying room. The papaya slices should be dried at 60 ℃-65 ℃, the time is set for 18 hours, and the system will continuously dehumidify until the drying is completed.