1. Ingredients: Choose fresh and plump green chili peppers with thick meat, dense tissue, and less coarse fiber.
2. Cleaning: Remove the fruit stem, rinse with running water, and remove attached sediment, impurities, pesticides, and microbial contaminated tissues.
3. Slicing: Cut green chili peppers into slices, dice, or strips of a certain size to facilitate evaporation of water.
4. Boiling and scalding: The boiling and scalding time varies depending on the type of raw material, with green chili peppers being slightly soft. Excessive boiling can result in significant nutrient loss and decreased rehydration ability. During the boiling process, the water in the pot should be kept in a boiling state, and after being removed from the pot, it should be continuously stirred to fully and evenly heat.
5. Cooling: After the boiled green chili peppers are taken out of the pot, they should be immediately immersed in cold water to dissipate heat, and new cold water should be continuously poured in. When the water temperature in the basin is basically the same as the temperature of the water poured in, the vegetables should be removed and drained before being baked in the room.
6. Drying: When drying, evenly spread the boiled and dried green peppers on a baking tray, and then place them on a pre set drying rack. The temperature is controlled at 32-42 ℃, allowing them to dry. Enter the drying room every 30 minutes to check the temperature, while constantly flipping the green peppers in the baking tray to accelerate the drying speed. If the temperature is not correct, adjust the heat in a timely manner. Generally, after 11-16 hours, when the moisture content in the green peppers drops to about 20%, 0.1% sorbic acid or sodium bicarbonate can be evenly sprayed on the surface of green chili peppers to prevent corrosion, mold, and freshness. After spraying, it can be sealed.
7. Balancing moisture: Place the dried green chili peppers in a tightly constructed wooden cabinet (box) and seal them for about 10 hours to maintain a uniform and consistent moisture content in the dried green chili peppers.
8. Selection: Use a sieve to remove broken particles, fragments, and impurities from the product, and then pour them onto the sorting table to remove unqualified products. Operate quickly to prevent moisture absorption and moisture rebound of the product. Unqualified products need to be re baked.
9. Packaging: Generally packaged in corrugated cardboard boxes, with plastic bags sealed inside the boxes. Each 500 grams is a small bag, and 50 kilograms is a large bag.
