1. Wash the squash thoroughly under running water, then remove the core and the outer skin. Carefully scoop out the seeds and pulp from the center.
2. Use a vegetable cutter to slice the pumpkin into thin strips or noodles. Place them in clean water for about 1 hour to soften slightly, then drain and set aside.
3. Spread the pumpkin noodles on a clean cloth or gauze, ensuring they are evenly distributed. Allow them to air dry naturally in a well-ventilated area, or use a dehydrator if available.
4. Once partially dried, rinse the pumpkin noodles again with clean water to remove any remaining impurities or excess moisture.
5. Transfer the rinsed noodles to an oven preheated to 60–80°C. Bake for approximately 8 hours, or until the noodles are completely dry and brittle.
6. After drying, grind the pumpkin noodles into a fine powder using a blender or food processor.
7. Sift the resulting powder through a 60–80 mesh sieve to separate any coarse particles. Collect the fine powder in a porcelain bowl and re-process the larger pieces for a more uniform texture.
8. To ensure hygiene, place the sifted powder back into the oven at 80°C for 2 hours to complete the drying process and eliminate any residual moisture.
9. Finally, package the finished pumpkin powder using a vacuum sealing machine or a composite plastic bag, ensuring airtight and sterile packaging for long-term storage.
This detailed process ensures that the pumpkin is properly cleaned, processed, and preserved to maintain its nutritional value and quality. Whether for home use or commercial production, following these steps will result in a high-quality pumpkin powder suitable for various culinary applications.
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