Choose old, thin, long peppers, cherry peppers or clusters of raw peppers. The dry method adopts the natural drying method, and the condition can also be dried using the drying room. When naturally dry, place the peppers on the drying tray with gaps at the bottom or spread on the mats, expose them to the sun, and dry them. When the drying room is dried, it is first necessary to select and remove rot, mechanical injury, pests and diseases and immature peppers, and select the plates with the same level of maturity, and the loading capacity is 7-8 kg per square meter. When the drying room temperature reached 85 ~ 90 °C, the chili will be loaded into the baking tray, keep the temperature inside the drying room is 60 ~ 65 °C, 8 ~ 10 hours, depending on the product drying, gradually cooling to the end of drying. Drying process should pay attention to overturning, so that it is dry and uniform, when the drying room relative humidity of 70%, immediately ventilated and released, each time the air release time of 10 to 15 minutes.
Dry dried peppers can also be made into powders by pulverizers or stone mills, packaged in bags and labeled as finished chili powder.
Dry dried peppers can also be made into powders by pulverizers or stone mills, packaged in bags and labeled as finished chili powder.
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