Pumpkin meat processing technology

The pumpkin meat method is a kind of health food which is rich in cellulose, rich in nutrition and suitable for all ages. It is effective in treating diabetes and is also effective in treating hepatitis, liver cirrhosis and nephritis. The pumpkin is cheap and has a wide range of raw materials. Through deep processing, it can increase efficiency and increase value. It is a good way for urban and rural areas to become rich in processing.
First, there are many varieties of pumpkin preparations, can be used, but in middle and late varieties as well. Choose a large, fully ripe, color orange or golden, rot-free pumpkin and wash it.
Second, beating the cleaned pumpkin peeled, seeded, and then crushing machine to 0.4-0.6 mm. It is then heated to 90°C, held soft for 5-10 minutes, and beaten through a pulper.
Third, the allocation of pumpkin pulp 30% -50%, plus water, sugar and the necessary additives. Additives are vitamin C, B, E, lactic acid, glucose, malt, and other nutrient fortifiers and flavorings to benefit old and weak, infants, and patients. When preparing, take a certain amount of southern slurry, add sugar, additives and water in turn, and then stir evenly.
4. The deodorized pumpkin material is fed into the homogenizer. The homogenization treatment was performed under a pressure of 10-30 megapascals to further refine the melon flesh particles to form a uniform, delicate, uniform-colored external state, and then the vacuum pump was turned on for about 5 minutes.
V. Sterilization is the period of preservation of the Director. The deodorized pumpkin meat method also requires high temperature and sterilization. The temperature of about 115°C is controlled and the high temperature treatment is completed after 40-60 seconds. Then cooling and cooling to 95-98 °C directly filling, and then the bottle mouth sterilization obtained products. The qualified pumpkin method is light red, pure in taste, and has a unique flavor of pumpkin.

Posted on