Traditional drying method and mechanical drying method of pepper


Author: TwesixTwesix

Capsicum: Solanaceae, Capsicum. An annual or limited perennial herb. The fruit is usually conical or oblong, green when immature, and turns bright red, green or purple when ripe, with red being the most common.

The fruit of chili pepper contains capsaicin and has a spicy taste, which can increase appetite. The content of vitamin C in peppers ranks first among vegetables. It is native to Mexico and introduced to China in the late Ming Dynasty. There are also ornamental peppers, round, inedible, red, purple and so on.

Chili peppers are native to tropical Central Latin America, and the country of origin is Mexico. In China, it is mainly distributed in Foshan, Guizhou, Hunan, Yunnan, Shaanxi, Henan (Xichuan County), Jize County in Hebei Province and Tuoketuo County in Inner Mongolia. The original distribution of this species is from Mexico to Colombia; it is now widely cultivated in countries around the world.

Chili itself is a flavored food. Its drying method is the most critical step. Otherwise, no matter how delicious it is, it will not be able to meet the requirements of foodies. Next, let's talk about the drying method: the traditional drying method uses a towel to wipe off the mud and water on the peppers. Then string the peppers with cotton thread. (Note that the peppers should be loosely stringed, so that the ventilation is good, and it is easy to dry. Do not string too dense peppers on a rope, so that the peppers are close to the peppers, not easy to dry, and easy to deteriorate (rotten, stinky)) After the chili is dried, you can grind the dried chili into chili powder or make chili flakes according to your own needs.

Mechanical drying method The pepper dryer production line is based on the variety of peppers and the drying curve required by the processing technology. Multiple temperature zones are set in the horizontal and vertical directions of the equipment. The peppers are naturally turned during the rotating movement from top to bottom in the drying chamber. After different temperature zones, the three drying processes of preheating drying, uniform speed drying and deceleration drying are successively realized. job result. It can meet the processing requirements of industrial production and consumption of chili peppers, maximize the preservation of the inherent quality of chili peppers, without any pollution in the production process, and the equipment and processing technology meet the national pharmaceutical and food hygiene standards.

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