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Choose 8-9 mature pumpkins and put them in a 10 mg/kg hypochlorous acid solution after washing for 5-10 minutes to sterilize. Cut into 6 to 8 pieces so that the size can be put into the dicing machine, and then cut into 2 mm cubes in the dicing machine. A certain amount of water must be added during the dicing process to ensure that the dicing machine is not blocked. Put the diced pumpkin into a pre-boiler with a continuously adjustable conveying speed for 3 to 5 minutes (water temperature of 950C, and appropriate salt). The pre-cooking machine is equipped with a water spraying device to prevent the diced pumpkin from sticking into a ball after pre-cooking. After being sprayed with water, the diced pumpkin is vibrated by a drainer for 6 to 8 minutes to drain a certain amount of water, and then enters a fluidized bed dryer for drying for 80 minutes to reduce the water content of the pumpkin to about 5%, and then is sent to the wind by a scraper elevator After being crushed by the hammer type crusher, the airflow is blown into the collection device through the conveying pipe for collection. The product size of the crusher is 100-400 mesh, and the particle size of pumpkin powder is required to be 150 mesh. The collection device is equipped with a cloth bag device for secondary recycling. Pumpkin powder falls into the two-element vibrating screen through the collection device, and is sieved with a 150-mesh screen. After being collected, the pumpkin powder is returned to the pulverizer and pulverized again. The packaging room requires a temperature of 20-25℃, a relative humidity of less than 75%-85%, a warehouse temperature of not higher than 150C, and a relative humidity of less than 80%.