Preserving and processing bananas

Bananas are common fruits in Vietnam, from bananas, banana flowers, banana stems. Can process many dishes such as dried bananas, dried bananas, banana jam, banana wine, banana juice, banana powder .

Dried banana

Ripe bananas or peeled, sliced ​​green bananas, spread on a punctured tray, steam sulfur for 15 minutes, then dry or dry at 55 - 91oC for 18 to 20 hours. Let cool in plastic bags. Can be kept for 25 days. If after putting it in a sealed bag for 90 days.

Dried bananas can be crushed into banana powder or instant food.

Take 5 kg of ripe bananas, peeled, sliced, soak in sedium bicarbonate solution (½ teaspoon mixed with 2 liters of water), put in tray to bring sulfur in 1 hour, bring to sun or dry in oven temperature 55 - 60 ^o C for 20 hours. Allow to cool in a sealed iron box.

Dried banana slices smell like bread, used as a dummy fruit, ice cream are all

Dried bananas (folk method)

Ripe bananas, thinly sliced ​​horizontal, spread evenly over the rice. Drying with charcoal for about 10 hours. Banana is crispy, fragrant. Put in the glass jar to eat gradually.

The ripe bananas are peeled, and the whole fruit is spread on the ground, dried with wilt, put into drying with charcoal one night. Dried, flexible, sweet bananas. Place in a sealed container or sealed bag. Dried bananas are used to make desserts with thick tea.

Dried banana candy

Dry bananas, add sugar to boiled coconut milk, drop bananas, just chilled ginger, grated coconut, mix well, simmer, until the thick banana has just dried, north down. Bananas are sweet so just add a little sugar, 1 kg of dried bananas for just 0.2 kg of sugar is enough. Pour bananas into the mold and smooth a layer of coconut oil, squeezed. Sprinkle little yellow roasted peanuts, remove the bark, split up on top. Use a light-weight pestle on bananas for peanuts to stick to bananas. Cool, cut into bars, put in glass jars or wrap glossy paper. Banana candy is fragrant and delicious, and the red color is very beautiful.

Banana box

Ripe bananas peeled, sliced ​​along the fruit, put into dwarf cans, flooded sugar syrup 25-30 ^o Brix and 0.2% citric acid, to bananas with a pH = 4.5 - 5.3. Close the lid, pasteurize in boiling water for 100 ^o C 15 minutes in a pressure cooker, then cool quickly to avoid color change, turbidity during storage, reducing quality.

Banana box is fragrant, delicious, pink, very popular with foreigners

Banana juice

Banana ripe peeled, boil boiling water or boiling steam (88 ^o C), puree, add sugar and citric acid to achieve pH = 4.2 - 4.3 (about 100 citric acid gas for 45.50 kg of water core). Boil, box, seal, turn the box upside down for 5 minutes, cool to 35 ^o C. When tinned, the cans must be fast to prevent air from entering to reduce product quality.

Pickled banana melon

Banana bananas (banana seeds) peeled clean, sliced, soaked in water with lemon mixed for about 10 minutes for bananas to be bitter, picked out and pressed dry, then soaked in lemon juice with salt added, to turn white bananas. Put it on a hotpot, fill it with lemon salt, squeeze it tightly, for a day. Take out the bananas, squeeze the lemon juice, put it back into the pan, pour salt water, sugar, boiled vinegar to cool, tighten it. After 4 days it is edible. Before eating the ginger, chili, garlic, chopped, add fish sauce and pickled banana. Serve with rolls, tosses, and rolls. Food of Hue people.

Banana wine

Peeled and sliced ​​western bananas. Put bananas in glass jars, fill with cold boiled sugar water, put in yeast, and cover (every 1 kg of bananas for about 300 kg of sugar and 5 glaze). After 1 month, decant the clear water into a bottle, close it tightly. Banana wine is fragrant, delicious and easy to digest.