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Pumpkin seeds freeze dryer
2026-05-15
The process flow of freeze dryer pumpkin seeds: Raw material processing: Dig out the seeds from the pumpkin, remove the adhered flesh and fiber fibers. Then clean thoroughly and drain the water. This step is very important, as the remaining melon flesh will turn black and bitter during the freeze dryer process. Pre treatment (optional): Saltwater soaking: If you want to make salty pumpkin seeds, you can soak them in salt water (concentration about 5% -10%) for 2-4 hours to allow the salty taste to seep into the shell. Seasoning: You can also soak five spice powder, salt and pepper, garlic powder and other seasonings together to create different flavors. freeze dryer: After soaking, remove and spread out to dry the surface moisture, otherwise direct freeze dryer will cause adhesion. freeze dryer (core step): Temperature: usually controlled between 60 ℃ -80 ℃. If the temperature is too low and the freeze dryer time is too long, it is easy to deteriorate; Excessive temperature (over 100 ℃) can cause the outer shell to burn and the interior to not dry completely. Time: Depending on the size and moisture content of the seeds, it generally takes 4-8 hours. Wearing the shell takes longer than removing it. Flip: Flip every 1-2 hours to ensure even heating and avoid local overheating. Endpoint judgment: freeze dryer until the moisture content is below 5%, the outer shell becomes hard and the color darkens (those with shells will change from white to light brown), and after biting open, the nuts are crispy and have a burnt aroma. Cooling and packaging: After freeze dryer, it must be naturally cooled to room temperature, otherwise the residual heat will continue to "steam" inside, causing moisture regain or burning. Immediately seal the packaging after cooling (preferably with desiccant), otherwise it may absorb moisture and become soft, losing its crispy texture.
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