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 ribbons or wires. Place them in a bowl of clean water and let them soak for 1 hour to remove any impurities. After soaking, drain the pumpkin slices and set them aside.
3. Spread the pumpkin slices on a clean, dry surface and cover them with a piece of gauze. Allow them to air-dry naturally in a well-ventilated area or use a dehydrator if available.
4. Once the pumpkin is partially dried, rinse it again under running water to ensure all dirt and residue are removed.
5. Transfer the cleaned pumpkin slices to an oven. Set the temperature between 60°C to 80°C and bake for approximately 8 hours, or until the pumpkin is completely dry and brittle.
6. Once fully dried, crush the pumpkin into a fine powder using a blender or food processor.
7. Sift the powdered pumpkin through a 60 to 80 mesh sieve, transferring the fine powder into a porcelain dish. Any coarse particles that remain should be reprocessed to achieve a uniform texture.
8. To ensure proper sterilization, place the sifted pumpkin powder back into the oven at 80°C for 2 hours to eliminate any remaining moisture and bacteria.
9. Finally, package the pumpkin powder using a vacuum sealing machine or a composite plastic bag. Ensure the packaging is airtight and sterile to maintain quality and extend shelf life.
This process ensures that the pumpkin is properly cleaned, dried, and preserved, resulting in a high-quality, long-lasting pumpkin powder suitable for various culinary or nutritional uses.
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