Pumpkin preserves production process How to process pumpkin cake

Here is the pumpkin preserves production technique:

Specific steps:

1. Choose pumpkins that are ripe, not rotten, and not spotted.

2. Peel and cut: Peel the selected pumpkin, remove the pulp and seeds, and cut into pieces. The thickness of the pieces should be 0.8-1 cm, and the length and width should be determined according to production requirements.

3. Hardening: Soak the cut pumpkin pieces in 2% salt water for 4-6 hours, remove and wash with clean water. Then soak the pumpkin pieces in 4% lime for 4-6 hours, remove, rinse with clean water and soak for 2-4 hours. Then change to clean water and soak at room temperature for 12 hours.

4. Cooking: Put clean water in a pot, add organic acid (such as acetic acid, citric acid, lactic acid, etc.) to make the solution pH value 3-4. After the water boils, put the pumpkin pieces in and cook for 3-5 minutes, remove them and rinse them with cold water. Do not boil the pumpkin pieces until they are soft.

5. Sugaring: It is done in two steps. ① Sugaring: Use 12 kg of sugar for every 50 kg of pumpkin pieces, mix well, put into a jar, and sprinkle a layer of sugar on top. After sugaring for 24 hours, pour into boiling sugar solution with a concentration of 45-50%, and continue sugaring for 24-48 hours. ② Sugar boiling: Boil the sugar twice. The first time, make the sugar solution concentration 50%, boil for 8-10 minutes; the second time, make the sugar solution concentration 70%, and boil until the pumpkin pieces are transparent. Soak the pumpkin pieces in the sugar solution for 24 hours after each boiling.

6. Drying: Drain the sugar from the candied pumpkin pieces and bake them in an oven at 70-75℃ for 6-8 hours.

7. Packaging: Place the dried pumpkin pieces in a room at about 25°C to allow them to regain moisture for 24 to 36 hours, pick out the rotten ones and those with poor color, and pack the qualified ones in non-toxic plastic bags for sale.

2. How to process pumpkin cake

1. Processing: Wash the pumpkin with clean water, peel it, remove the pulp and seeds, and cut it into pieces of appropriate size.

2. Pre-cook: Pour the pumpkin pieces into the pot, add water that accounts for about 50% of the weight of the pumpkin, and cook until the pumpkin pieces become soft.

3. Beating: After the pumpkin cools to 60℃, pour it into a beater and beat it.

4. Add sugar and cook. Use 50% of the pumpkin weight to make sugar solution and add it to the pumpkin pulp. Cook the pumpkin pulp until the soluble solids are 75-80%, then add 3% of the pumpkin weight of gelatin and a few drops of lemon essence. Pour the pumpkin pulp into a white porcelain plate.

5. Cool and add sugar. Put the white porcelain plate in a cool place for 10 hours, cut it into pieces, sprinkle a layer of white sugar on the pieces, and put them into the oven.

6. Baking and packaging: The baking temperature is controlled at 55-60℃ for 6-8 hours. After baking, take out the blocks, cool them to room temperature, pack them into plastic film bags, and seal them to obtain the finished products.