Manufacturing Method for puree of Pumpkin-siquash and foods containing puree of Pumpkin-siquash

摘要

The present invention by processing a squash or pumpkin powder to create a pumpkin puree (puree) is to use it in food such as pumpkin pumpkin bread, ice cream, jelly, juice, drinks and jam. The invention when after selecting a pumpkin, washing, peeling and jehaek pumpkin powder produced is pulverized freeze-dried and dried pumpkin for the pumpkin fragments after the geonjyeonaen immersed in salt water the pumpkin fragments to the contamination and prevent oxidation of the micro-organisms and the use a powder to the food manufacturing such as bread, ice cream, jelly, juice.; Pumpkin puree will deactivate the enzymes in the same manner as described above and put into a salt water heated pulverized and filtered and pack Tina azepin added (pectinase) and cellular la kinase (cellulase) with steam heating was homogenized Greater reaction of a homogenization dehydrogenase Immobilizer ( thereby 失 活). After filtering the pumpkin to prepare the pumpkin puree using a frozen pumpkin puree and store in the freezer to make such a tasty nutritional drink or jam.