Xinghua Lianfu Food Co.,Ltd
Address: Wangheng Economic Development Zone, Xinghua, Jiangsu, China
The traditional method of drying pepper is to dry in the sun or dry in a cool dry place. It takes a long time, usually 6 to 10 days, and during this period, if it encounters rainy weather, it is prone to loss caused by mildew and other problems. Nowadays, the manual baking method is often used, and the drying is carried out by using a soil drying room or a dryer. The artificially baked pepper has a good color and can preserve the unique flavor of the pepper.
The specific method is as follows: after the pepper is harvested, it is concentrated and dried for half a day to one day, and then sent to a baking room for baking, and the thickness of the sieve is 3 - 4 cm. At the beginning of baking, the temperature of the drying room is controlled at 50-60 ° C, and after 2 - 2.5 hours, the temperature is raised to about 80 ° C, and then baked for 8 - 10 hours, when the water content of the pepper is less than 10%. Care should be taken to drain and sift during the baking process. When baking begins, it is drained and sifted every 1 hour. After the water content of the pepper is reduced, the interval between the wetting and sifting can be appropriately extended. After the pepper is dried, it is taken out together with the drying sieve, and the grains, branches and other impurities are screened out, and the finished product is bagged according to the standard. The bagged pepper should be stored in a cool dry place.
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