Processing method of preserved banana

The invention discloses a processing method of a preserved banana. The method comprises the following specific technical steps: cleaning a raw material, peeling, color-protecting, solidifying, blanching, cooling, sugaring, drying and packaging. Sulfur-free color protection is mainly adopted, pectin methylesterase and calcium chloride are added to solidify a fruit slice, hot water at 90 DEG C is used to blanch to deactivate an enzyme so as to keep stable color of the fruit slice in the later period, and the three measures avoid the defects of a traditional production method of the preserved banana. The pectin methylesterase is mainly used to transform high methoxyl pectin in the fruit slice into low methoxyl pectin, and the low methoxyl pectin and a metal ion Ca are complexed to form a more stable structure, so that the tissue of the fruit slice is more compact, and the compression strength is higher. The yield of the preserved banana is 99% or above, the flavor of a traditional banana is strong, the taste is