Pumpkin belongs to the Cucurbitaceae genus, alias Chinese pumpkin, pumpkin, melon melon, melon and so on. Rich in carotene. The fresh melon can be used as a dish or feed, and can be processed into dried fragrant food, dehydrated pumpkin and pumpkin powder. For a long time, people lack understanding of the value of pumpkin, recently discovered that it is not only nutritious, but also has a good medicinal value, so the development of pumpkin products has increasingly attracted people's attention, and will have a broad international and domestic market. At present, there are a lot of pumpkin series foods developed at home and abroad. There are more than 10 types of pumpkins such as dehydrated pumpkin slices, pumpkin powder, pumpkin sauce, canned pumpkin, and pumpkin preserved fruits. Among them, the production and sales of pumpkin powder are the most. According to the survey, in 1989, the demand for pumpkin powder was more than 1,000 tons, but the supply was only 200 tons. According to reports, the demand for pumpkin food in some developed countries in the world mainly depends on imports. Japan is one of the countries with the largest demand for pumpkin powder. In recent years, pumpkin powder has become one of China's important export-oriented products. The export price of foreign trade is 10-12 US dollars per kilogram. The processing of dehydrated pumpkin slices and pumpkin powder is described below. The main processing flow of dehydrated pumpkin slice dehydrated pumpkin slice includes raw material cleaning, finishing and cutting, blanching, dehydration and packaging. The raw material for dehydrated pumpkin should be selected as the raw material with good flavor, smooth skin and orange flesh. Wash the pumpkin dry clean water, wash dirt and other dirt. Sorting, slicing The cleaned squash removes the fruit pedicle, then cuts it in half with a knife, cuts the rind, seeds, etc. It is cut into 3 - 4mm or 6 - 7mm thin slices (also can use the grater shavings filaments). After blanching and slicing, the melon pieces are treated with steam or boiling water for 1-3 minutes, and then quickly cooled with cold water to drain the water droplets. Dehydration The blanched pumpkin slices are placed in a drying sieve for dehydration. The drying temperature is first controlled at 45-60°C, and then can be gradually increased but it cannot exceed 70°C. Dry to dry product moisture content below 6%. Product requirements Dehydrated pumpkin slices should be light yellow or orange, flake or filamentous. 2. Squash powder manufacturing pumpkin powder, but also need to follow several steps: Crush the dehydrated pumpkin strip (or silk) into a fine powder with a grinder. The crushed squash powder will be sieved and passed through a 60-80 mesh sieve. The unpassed granules will continue to be crushed. The packaging is vacuum packaged or composite plastic food bags for aseptic packaging.
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