When preparing peppers for drying, it's best to select older, thin, and long varieties such as cherry peppers or clusters of raw peppers. The drying process can be carried out using either a natural sun-drying method or a controlled drying room. For natural drying, arrange the peppers on a drying tray with space between them at the bottom, or spread them evenly on a mat and expose them to direct sunlight. This allows for even air circulation and efficient moisture removal.
If using a drying room, begin by sorting the peppers, removing any that are rotten, damaged, infested, or not fully matured. Select only those with similar levels of ripeness and load them onto the trays at a density of 7–8 kg per square meter. Once the drying room reaches a temperature of 85–90°C, place the peppers in the baking trays. Then, reduce the temperature to 60–65°C and maintain this for 8–10 hours, depending on the desired level of dryness. As the drying process nears completion, gradually lower the temperature to avoid over-drying.
Throughout the drying period, it’s important to turn the peppers regularly to ensure even dehydration. When the relative humidity inside the drying room reaches 70%, ventilate the area by opening the vents for 10–15 minutes each time. This helps remove excess moisture and improves the overall quality of the dried product.
Once fully dried, the peppers can be further processed into chili powder using a pulverizer or a stone mill. After grinding, the powder should be carefully packaged into bags and labeled as finished chili powder, ready for sale or storage. This thorough process ensures a high-quality, consistent end product that retains its flavor and color.
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