Dried chili

First, timely harvest. The ripening period of pepper is not concentrated, and batch harvesting should be implemented in production. The peppers are harvested when the color changes from black to red and can be changed to full-red fruit after ripening. Harvesting at this time is not only conducive to overcome the inhibition of the growth of the rear row of peppers, and promote the improvement of yield, but also because of the strong spicy taste, fruit thick, but also improve the yield and quality of dry pepper. After the pepper is harvested, if the moisture content is high, especially when the body has a high moisture content, it is apt to rot. Therefore, the pepper cannot be harvested when there is dew, and should be harvested at high temperatures in the afternoon or afternoon to speed up the drying process.

Second, dry system. The dried method of chili peppers has two methods: natural air drying and artificial baking. No matter which method is to be tied before drying. Freshly harvested peppers are fresh and easy to break off the stalks when they are tied, so they should be air-dried for 1-2 days. In order to facilitate the stemming process, it is not advisable to tie too tightly when tying strings, and should be loosely tied, that is, the stems are tightly tied and the individuals loosen each other to enhance the permeability. Naturally dry, hang on a scaffold after being tied to prevent rain.

When artificial baking should pay attention to master the temperature of the drying room, timely dehumidification. The main point is: The room temperature will rise to 55-60°C for 10 to 12 hours after the pepper is put into the barn for 8-10 hours. When the fruit has a hot feeling, the temperature is increased to 70-72°C. At this time, the moisture in the fruit evaporates. When the relative humidity in the room is more than 70%, immediately open the ventilation hole to remove moisture. When the humidity drops to 65%, close the vent again. Dehumidify 4-7 times during the entire baking period, 10-60 minutes each time, and then reduce the temperature to about 55°C after dehumidification. All baking time 24-30 hours. Generally 7-8 dry. Overdrying is easy to break and inconvenient.

Third, storage. The dried peppers are hung on the shelves in the room and kept in a ventilated and dry environment for long-term storage.

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