Pumpkin is called a "treasure melon." Modern scientific research shows that certain ingredients in pumpkin juice can neutralize pesticides and nitrites and other harmful substances in foods, and it can treat diseases such as diabetes, hypertension, atherosclerosis, hepatitis, liver cirrhosis, nephritis, and prostatitis. There are also control effects. Therefore, it is necessary to develop pumpkin series processing products to meet the needs of the market. Care pumpkin powder selection Mature, golden color pumpkin cleaning, stalking, slicing, soaking, drying. The sun-dried pumpkin slices were placed in an oven and dried at a temperature of about 80°C. After being dried, it is cooled and placed in a sterilized pulverizer to be pulverized. The crushed squash powder was passed through a 28 mesh/cm 2 sieve and finally sealed in a dry place. The low-sugar pumpkin sauce was selected to be washed with ripe pumpkin, peeled and pedicled, then cut into pieces of 4-5 centimeters in length, with a width and a thickness of 1 centimeter each, and then beaten with a beater. Slurry into the pan, heated and concentrated, while adding sodium alginate, add citric acid to adjust the ph value is 3.5, continue to concentrate to soluble solids in more than 55% pan. After the bottle cap is sterilized, it can be hot-filled and the filling temperature should be higher than 65°C. After sealing and sealing, the product was sterilized with boiling water for 20 minutes. Squash gravy The washed pumpkin was peeled and seeded, broken to a particle size of 0.4-0.6 mm, heated to 90°C, held for 5-10 minutes, softened, and beaten by a beater. 30-50% pumpkin juice plus protein sugar, water and other additives are fed into a homogenizer and homogenized under a pressure of 10-30 mpa to further refine the melon meat particles to form a uniform, delicate and uniform color appearance. Form, degassed with a vacuum pump for 10 minutes, and finally sterilized and filled. Pumpkin frost fresh pumpkin cleaning, to mud, peeled, cut into filaments or pieces after the addition of scorpion, plus 60-65 °C warm water, to submerge the pumpkin meat, then add saccharifying enzyme soak 2-3 hours to Make it saccharification. After removing the water, pour 18~28% sodium thiosulfate solution for 24 hours, and then take out the product in a cool and ventilated place for secretion of frost. About 5 days later, white pumpkin cream can be deposited on the melon. The frost particles are collected one after another until they are secreted.
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