Raw material
Processing pumpkin for veggie products
Pumpkin is harvested within a few weeks yet is in demand all year in veggie products: as purée, in soups, in burger mixes and as frozen cubes.
What pumpkin is used for
Cooked and puréed as soup base and spread, diced and blanched as frozen product, cooked in burger mixes and patties.
Seasonal produce with high peak volumes
At harvest time the line has to handle large quantities. Outside the season it takes on other raw materials. Adjustable residence times and fast changeover make that possible.
Cutting, peeling, cooking
Large, hard fruit is first cut up, then peeled and diced. Which cutting technique suits your pumpkin varieties, we clarify in conversation.
Typical processes for pumpkin
Depending on the product and raw material, other processes may fit as well. We are happy to work out with you which ones your line needs. You will find the machines with technical data on eima.de.
- WashingClean raw material is the foundation of every veggie product.Machines on eima.de
- BlanchingBlanching stops the enzymes that degrade colour and flavour.Machines on eima.de
- CookingFor patty mixes, purées and salads, vegetables are cooked.Machines on eima.de
- MixingThis is where the actual veggie product is created: vegetables are mixed with spices, binders and other ingredients into a salad, a filling or a formable mix.Machines on eima.de
Veggie products with pumpkin
Vegetable purée & spreads
Pumpkin purée for soup, beetroot spread, carrot cream: cooked and finely size-reduced vegetables become vegan products that need few additives.
Frozen vegetables
Frozen vegetable cubes and blends are the basis of many veggie dishes, from vegetable stir-fries to ready meals.
Veggie burgers & patties
A veggie burger made from vegetables is only as good as its mix.
Guides on pumpkin
Producing veggie burgers industrially: from vegetables to mix
Step by step from field vegetables to a formable burger mix: raw material, cooking, binding, mixing, forming and what counts when planning a line.
Read articleWhich vegetable for which veggie product?
Potato, carrot, beetroot, celeriac, pumpkin: the properties the main vegetables bring to veggie burgers, salads, purées and frozen blends.
Read articleBlanching and cooking in veggie production
When vegetables are blanched and when cooked, why equal residence time counts and what it means for burgers, salads, purée and frozen vegetables.
Read article
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