The main steps of the process include: raw material cleaning, consolidation, leaching, dehydration, and packaging. The raw materials should be selected from old cooked pumpkins with good flavor, smooth skin, and orange flesh. Cleaning Wash the pumpkin in clean water. Renovate and divide the cleaned pumpkins to remove the fruit pedicles, then cut them in half with a knife, cut the outer skins and internal guava seeds, etc. Cut it into 3 - 4 mm or 6 - 7 mm sheets (also available with a grater to make filaments). After the blanching and cutting, the melon pieces are solved with steam or boiling water for 1 to 3 minutes. Cool quickly with water and drain the water droplets. Dehydration The blanched pumpkin slices are placed in a drying sieve for dehydration. The monotonic temperature is first controlled at 45-60°C and can be gradually increased afterwards, but it cannot exceed 70°C. Monotonous to dry product moisture content below 6%. Dehydrated pumpkin slices should be light yellow or orange, flake or filamentous. The moisture content of the dried product was controlled at 14%. After that, it was puffed and crushed to prepare pumpkin powder. The squash flour and a portion of puffed rice or corn powdered water are made into suitable pumpkin noodle for diabetics.
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