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Pumpkin is an annual herb of Cucurbitaceae, which is cultivated throughout China. Pumpkin is a health vegetable with many functions and has high nutritional value and medicinal value. It was determined that 100 grams of the old ripe pumpkin contained 81.9 grams of water, 15.5 grams of carbohydrates, 0.7 grams of protein, 2.4 milligrams of carotene, 181 milligrams of potassium, and 40 milligrams of phosphorus. In addition, it also contains citrulline, arginine, aspartic acid, trigonelline, adenine, glycans, mannitol, pectin, and enzymes. Chinese medicine believes that pumpkin is sweet and warm, and it has the functions of supplementing Chinese qi, relieving inflammation, relieving pain and killing insects. Modern medical research confirms that regular consumption of pumpkins can effectively prevent diabetes, hypertension, hepatitis, nephritis and other diseases, and also have a certain effect on coronary heart disease and obesity. Formula pumpkin, sodium alginate, sodium citrate, sweeteners. Process selection melon→cleaning→peeling→separation→tow→cutting→steaming→beaten→dispense→enrichment→canning→finished product. Operation points 1. Select melons: Choose mature melons with golden color and thick flesh, requiring no pollution or pests. 2. Slicing, smashing and slicing: Wash the stalked and peeled squash with a stainless steel knife and cut it in half. Wash the squash, remove the seeds, and then cut into pieces of 5cm4cm3cm in size. 3. Steaming: Put the pumpkin in a steamer and steam it with steam. Should pay attention to control the steaming time, if the steaming time is too short, the pumpkin is not ripe and not easy to produce pulp, on the contrary, the steaming takes too long to cause the pumpkin to be rotten and smells. 4. Beating: The steamed pumpkin diced is beaten into a pulper and the fibrous material of the pumpkin is poured into the slurry together. 5. Preparation and Concentration: The pumpkin slurry is weighed, poured into a sandwich pot, and heated and concentrated. At the same time, sodium alginate was added at 5% of the pulp weight. Before the addition of sodium alginate, a small amount of water is used to soak; the pH of the jam is adjusted to 3.5 with citric acid; sweeteners are added according to taste, and stirring is continued until the solid content is more than 50%, and the pan is quickly removed. Hot canning. Quality Standards The color of the sauce body is yellow-brown or amber, and the tissue is sticky and uniform. It has the flavor of pumpkin sauce and no odor. Soluble solids are 65%. (Source: Rural Practical Science and Technology Information Bai Guifen Li Xiaoqing)