First, the process: material selection → cleaning → rinse → boiling → cooling → drying → balance moisture → selection → packaging Second, the operating point
1, the choice of materials: Select meat thick, dense tissue, crude fiber less fresh full of green pepper.
2. Cleaning: Remove the stem, rinse with running water, and remove the attached sediment, impurities, pesticides, and microorganism-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. Boiling: The boiling time varies according to the type of raw materials, with slightly softer green pepper, excessive boiling, large nutrient loss, and reduced rehydration capacity. The boiling process should keep the water in the pot boiling, after turning the pot to keep turning, so that it is fully heated evenly.
5, Cooling: Cook hot green pepper immediately after the pan into the cold water dipping heat, and constantly into the new cold water, until the basin water temperature and flush into the water temperature is basically the same, remove the vegetables, Lek 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. Then they are placed on a pre-established drying rack. The temperature is controlled at 32-42°C and allowed to dry 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 drying speed, found that the temperature should be adjusted timely firepower, usually after 11-16 hours, when the moisture content of green pepper to 20%, Spray 0.1% sorbic acid, sodium bicarbonate, etc. on the surface of green pepper evenly, and then seal it after spraying.
7. Balance the moisture: Put the dried green pepper into a tightly constructed large wooden cabinet (box) for a temporary storage of about 10 hours to maintain the moisture content of the dried green peppers.
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. Packing: It is generally packaged in corrugated carton. The box is lined with a plastic bag. Each 500g is a small bag and 50kg is a large bag.

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