Drled red bell pepper dehydrated new crop

1. Dehydrated Green Peppers process: material selection → cleaning → rinsing → scalding → cooling → drying → balancing moisture → sorting → packaging
2. Operation points
1. Material selection: choose fresh and plump green peppers with thick meat, dense tissue and less crude fiber.
2. Cleaning: Remove the straw, rinse it with running water, and remove the attached sediment, impurities, pesticides and microbially polluted tissues.
3. Slicing: Cut green peppers into slices, blocks or strips of a certain size to evaporate the water.
4. Scalding: The scalding time varies according to the type of raw materials. Green peppers are slightly soft. If the scalding is excessive, the nutrient loss will be large and the rehydration ability will decrease. During the scalding process, the water in the pot should be kept boiling, and it should be continuously turned after placing the pot to make it fully heated and evenly heated.
5. Cooling: After the cooked green peppers are out of the pot, they should be immersed in cold water immediately to dissipate heat, and new cold water should be poured continuously. When the water temperature in the pot is basically the same as the water temperature poured into the pot, remove the vegetables and drain. After drying, it can be baked indoors.
6. Drying: When drying, spread the cooked and Dried Green Peppers evenly on the baking tray, then put them on the pre-set drying rack, control the temperature at 32-42 °C, and dry them every 30 minutes. Enter the baking room once to check the temperature, and at the same time keep turning the green peppers in the baking pan to speed up the baking room. If it is found that the temperature is not suitable, the fire power should be adjusted in time. Generally, after 11-16 hours, when the water content of the Air Dried Green Bell Pepper drops to about 20%, spray 0.1% sorbic acid or sodium bicarbonate evenly on the surface of the green pepper. , can be turned off after spraying.
7. Balance the moisture: put the dried Green Peppers in a well-structured large wooden cabinet (box) and let it stand for about 10 hours to keep the moisture of the dried green peppers uniform.
8. Selection: Use a sieve to remove particles, fragments and impurities in the product, and then pour it into the sorting table to remove unqualified products. Works quickly to prevent the product from absorbing moisture and restoring moisture. Unqualified products need to be re-baked.

Moisture below 10%

Color:green

First Grade

20kgs per carton

used to add into instand noodles,self-hot rice,bakery,medicine and so on.