Pepper natural drying technology introduced

The dried chili pepper is a major problem that restricts the production of dried chili peppers in Chongqing. Due to the general weather conditions, the Chongqing pepper harvest season is often rainy, the air humidity is high, and the natural drying (drying) is slow, while the artificial drying (drying) is a big investment and the cost is high. This year, Chongqing suffered a drought in 50 years. It did not rain for a long time, causing huge losses to agricultural production. But on the other hand, it has also created favorable conditions for natural dried chili peppers.

From July to August 2006, experts from the Chongqing Academy of Agricultural Sciences observed that many pepper farmers used hot weather to make dried chili peppers in various pepper producing areas. However, some pepper farmers used unscientific drying methods and were not evenly distributed. On the ground, on the highway side, in the bay, sometimes it is not taken back at night, so that the pepper drying time is long, the rotten fruit is more, the dried chili peppers have more white shells, and the color is poor, so it is difficult to sell a good price. To this end, experts summarized and put forward the following scientific "chili natural drying technology."

1, timely harvest. For the pepper used for dry processing, the fruit must be harvested before it is fully matured, that is, the fruit is fully red and soft and can be harvested. The red pepper cannot be harvested, or it will appear as a "white shell" after drying. At the same time, if red peppers are not harvested in time, they will not only affect the continuing results, but also cause cracking, deep-fried skin and mildew, which will affect quality.

2, select drying. After the peppers are harvested, pick out the diseased fruit, rotten fruit, infested fruit, and small fruit. If the quality requirement is no fruit, the fruit must be cut off and then dried in a bowl, bamboo mat or drying field for half a day. When drying, it is required to spread the chillies flat and have a uniform thickness and often flip. When the sun is dry to the half dry (knead by hand, the chili is soft and elastic, and it does not crack), and it recovers "sweat."

3, sweat exhaust. After the pepper is dried to the half dry state, it is taken back into the basket or into the plastic bag, and the side edge is pressed and pressed. After filling, it is tightly sealed or tied with a string, and it is pressed with heavy objects (stone, wood). Exhaust sweat for 8 to 12 hours, and then take out and dry. Peppers “sweat” to increase the luster, brighten their colors, and form a flat pepper-like shape. Exhausting the peppers eliminates the air in the peppers and leaves them dry quickly. The chilies that have been exhausted by sweating can be dried in bags for 6 to 7 days, and the color and oil content are maintained. Excessive sweating of the pepper, the seed cavity air, heat conduction slow, more than a week or so to achieve the standard of dried pepper, in case of cooling or rain, extremely susceptible to mildew.

4, and fashion bags. Dried chili peppers are allowed to contain trace amounts of moisture. Drying rate of natural dried chilies can reach 17% to 20%. Wet and dry identification is performed before bagging: Hand-kneading is used to gently pinch the skin, and the husks of the pods are broken and shaken. The pepper inside the grain is a dry pepper, which can be bagged and sealed. The hand pinch feels soft skin, and the pepper handle is pliable, and the grain of the pepper shakes out of the “squeaky” and needs to continue drying.

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