Dehydrated pumpkin slice processing method

The main steps of the process include: raw material cleaning, finishing and slicing, leaching, dewatering and packaging.
The raw materials should be selected from old cooked pumpkins with good flavor, smooth skin, and orange flesh.
Cleaning Wash the pumpkin in clean water.
Sort and cut the washed pumpkin to remove the fruit pedicle, then cut it in half with a knife, cut the outer skin and internal guava, seeds and so on. Cut it into thin slices of 3 to 4 mm or 6 to 7 mm (or use a grater to plan the filament).
After blanching and cutting, the melon pieces are treated with steam or boiling water for 1-3 minutes. Cool quickly with water and drain the water droplets.
Dehydration The blanched pumpkin slices are placed in a drying sieve for dehydration. The drying temperature is first controlled at 45 to 60Â°C, but it can be gradually increased but it cannot exceed 70Â°C. Dry to dry product moisture content below 6%.
Dehydrated pumpkin slices should be light yellow or orange, flake or filamentous.
Keep dry product moisture at 14%. Then it will be puffed and crushed to make pumpkin powder. The squash powder and a portion of puffed rice or corn powdered water are made into a pumpkin fast food noodle for diabetics.

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