Processing of dehydrated green pepper
First, the process: the choice of materials to clean the rinse rinse hot dry balance moisture moisture Packing Second, the operating point 1, the choice of materials: Select meat thick, dense tissue, crude fiber, fresh plump green pepper. 2. Cleaning: Remove the stem and rinse it with running water to eliminate the adhesion of sediment, impurities, pesticides and microbiologically contaminated tissues. 3, cut points: The green pepper is cut into a certain size of the sheet, a small or strip shape, so that water evaporation. 4. Cooking: The boiling time varies depending on the type of raw materials. The green pepper is slightly softer, overcooked, nutrient loss, and rehydration capacity decline. The boiling process should maintain the boiling water in the pot, after the pot to continue turning, so that it is fully heated evenly. 5, Cooling: After cooking, the hot green peppers shall be immediately immersed in cold water and immersed in the cooling water, and they shall be continuously flushed with new cold water. When the water temperature in the bowl is basically the same as the temperature of the washed water, remove the vegetables and drain them. After drying the water, it can be baked into the room. 6. Drying: When drying, the green peppers that have been cooked and dried well are evenly distributed in the baking tray. After that, they are placed on a pre-established drying rack. The temperature is controlled at 32-42°C, allowing it to be monotonous, every 30 minutes. Into the drying room to check the temperature, while constantly turning the green pepper in the baking pan to make it faster monotonous speed, found that the temperature should be adjusted timely firepower, usually after 11-16 hours, when the moisture content of green pepper to 20%, It can evenly spray 0.1% sorbic acid or sodium bicarbonate and other antiseptic anti-mildew preservatives on the outer surface of the green pepper, and can be blocked after spraying. 7. Balance moisture: Put the dried green peppers into a tightly-structured large wooden cabinet (box) to seal them for about 10 hours, and the ability to maintain the moisture content of the dried green peppers is uniform. 8. Select: Use the sieve to remove the crumbs, chips and impurities in the product, then pour it on the picking station and pick out the unqualified products. The operation must be rapid to prevent the product from absorbing moisture and moisture. Unqualified products need re-bake. 9, packaging: usually corrugated carton packaging, box lined with plastic bags sealed, each 500 grams for a small bag, 50 kg for a large package. Guangdong Jia Mei Biological Technology Co.Ltd , https://www.jaymeimask.com