This picking step is very important. When picking, you should choose the kind of peppers that are fully matured. When picking peppers, you should not only distinguish by the color of the peppers, but also by whether the peppers has a complete shape.
(2) Transportation and stacking
After the peppers are picked, there is also a need for storage. Pay attention to ventilation during storage. In particular, the peppers cannot be piled up too high. The height of the accumulation should not exceed 1 meter, and the storage time should not exceed 36 hours.
(3) Clean up the debris
The debris of the picked pepper should be cleaned up in time. In addition, the stems, leaves and dust of the peppers, and the rotten peppers produced during the storage process should be cleaned up as well.
(4) loading and Baking
When loading. the height of chili peppers is generally about 25cm. Although placing less is conducive to ventilation and drying, it makes the drying efficiency too low, so it is appropriate to fix it at about 25cm.
(5) Selection of temperature
The drying speed depends on the temperature. Another important factor that must be understood is that there are many nutrients in the pepper, which cannot be destroyed during the drying process, so the most suitable temperature of the heat pump dryer is set at 20~80℃, and it should be dried in a phased manner, this drying method is the most superior method for chili drying at present.
(6) Drying in a phased manner
According to the above-mentioned method, which is drying in a phased manner, the peppers with a moisture content of 75% to 85% should be dried at the first stage, these peppers should be dried to a moisture content of 50%, then you should pile it up for sweating, and then drying these pepper for the second time.
The main function of stacking and sweating is to make the pepper oil penetrates to the surface, and make the color of the dried peppers keep consistent, rosy and smooth, and keep the moisture content of the peppers balanced.
If you don’t stacking and sweating, it will take 63 hours to dry 1000 kg of peppers at the hot air temperature of 40 ℃ – 60 ℃. It can be shortened to about 40 hours after stacking and sweating, and the yellow husks are significantly reduced.
After the second drying steps has completed, the super high-quality dried chili products can be obtained.
(7) Package and storage
When packing, pay attention to the dry ventilation and the stacking height of the pepper to avoid re-moisture, mildew and breakage phenomenons happened.