When preparing chili peppers for drying, it's best to choose old, thin, and long varieties such as cherry peppers or clusters of raw chilies. The drying process can be done using either a natural drying method or a drying room. For natural drying, place the peppers on a drying tray with gaps at the bottom or spread them out on mats, then expose them to direct sunlight until fully dry. This method is ideal for small-scale operations and requires regular monitoring to ensure even drying.
If using a drying room, start by selecting only healthy peppers—discard any that are rotten, damaged, infested, or underripe. Sort the peppers by maturity level and load them onto trays at a rate of 7–8 kg per square meter. Once the drying room reaches a temperature of 85–90°C, carefully transfer the peppers into the baking trays. Then, lower the temperature to 60–65°C and maintain it for 8–10 hours, depending on the moisture content of the peppers. Throughout the drying process, it’s important to turn the peppers regularly to ensure even dehydration. When the relative humidity in the drying room reaches 70%, ventilate the area for 10–15 minutes each time to prevent moisture buildup and improve air circulation.
After the peppers are completely dry, they can be processed into chili powder using a pulverizer or a stone mill. The final product should be packaged in sealed bags and clearly labeled as "finished chili powder" for easy identification and use. This method ensures quality, consistency, and long-term storage of the dried product.
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