Pumpkin sauce processing steps

Do you know how pumpkin is processed? Let me tell you how pumpkin is processed.

Pumpkin specific processing steps:

1. Material selection and cleaning: Choose a mature pumpkin that is free of pests and diseases and uncontaminated, and rinse it with clean water.

2. Cut and crush the pumpkin. Use a stainless steel knife to cut the pumpkin, remove the pulp and seeds, wash it, and put it into a crusher to crush it quickly. The pumpkin pieces should be 1 cubic centimeter in size.

3. Preheating and beating: Pour the pumpkin pieces into a pot and heat them, then put them into a beater for beating. Generally, a double-pass beater is used, with the aperture of the first sieve being 0.8 mm and the aperture of the second sieve being 0.4 mm.

4. Ingredients and concentration: Pour the slurry into a tank, adjust the sweetness with sugar, adjust the acidity with citric acid, and use a small amount of gelatin to improve the gelatin properties. Then pour the slurry into a vacuum concentration box for concentration at a temperature of 65-75°C until the soluble solids are 40-45%.

5. Heating and sterilization: Heat the slurry to 85°C, fill and cap, then place in a sterilizer and sterilize in boiling water for 20 minutes.

6. Cooling: The pumpkin paste is ready after cooling.