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① The main processing process of dehydrated pumpkin slices includes raw material cleaning, sorting and slicing, blanching, dehydration, and packaging; Pumpkins used for dehydration should be made from aged and ripe pumpkins with good flavor, smooth skin, and orange red flesh.

② Sort and cut the rinsed pumpkin to remove its stem, then use a knife to cut it in half and remove the outer skin and inner pulp, seeds, etc. Cut it into thin slices of 3-4 mm or 6-7 mm.

③ After blanching and slicing, the melon slices are treated with steam or boiling water for 1-3 minutes, then quickly cooled with cold water and drained.

④ Dehydrate and load the blanched pumpkin slices into a baking sieve for dehydration. The drying temperature should be controlled at 45-60 ℃ first, and then gradually increase, but should not exceed 70 ℃. Dry until the moisture content of the dried product is below 6%.

⑤ Product requirements: Dehydrated pumpkin slices should be light yellow or orange red, in the form of flakes or filaments.