Premium Dehydrated Pumpkin Slices

    The main processing steps of Air-Dried Pumpkin include raw material cleaning, finishing and cutting, blanching, dehydration, and packaging. Diced Pumpkin should use ripe pumpkins with good taste, smooth skin and orange-red flesh.
Washing Dry the pumpkin with clean water to remove dirt and other dirt.
Sorting and Cutting Remove the stems from the washed squash, then cut in half with a knife, peeling off the outer skin and inner pulp and seeds. Cut into 3-4mm or 6-7mm slices (you can also use a grater to pound into filaments).
Blanch the cut melon slices with steam or boiling water for 1-3 minutes, then cool quickly with cold water and drain the drippings.
Dehydration Put the blanched pumpkin slices on the grill to dehydrate. The drying temperature is first controlled at 45-60 °C, and then gradually increased, but cannot exceed 70 °C. Dry until the moisture content of the dry product is less than 6%.
Product requires Pumpkin Diced to be pale yellow or orange, flaky or filamentous.


Moisture below 8%

red

First grade

20kg per box

For instant noodles, self-heating rice, bakery, medicine, etc.