How to improve the quality of dried chilli and level?

by:Hetian     2020-09-29
Avoid sharp pick wet error dried chilli pepper is influence pepper quality and levels of a key step. There are many pitfalls in actual production, which leads to the pepper levels and quality of damaged, severely affected farmers economic benefits. Myth: hurry to pick a wet chili pepper seedlings after harvest, some pepper farmers see market good, eager to sell pepper, blind picking wet dehydration drying to speed up the chili pepper, backfired, slow drying not only JiaoGuo, and then pepper wound surface is vulnerable to fungi and bacteria infection, easy to mildew. Pepper fruit surface with a layer of keratin, can prevent moisture evaporation, and the whole plant dry JiaoGuo can with dry unicom, increase moisture distribution, so instead of quick drying dehydration, also not easy to produce mildew. Spices plant long shelf life spices plant dried chilli adopts international advanced high temperature smokeless and steam baking, drying degree more than 9. 5, easy to store. Dried chilli moisture content is low, so incense factory soon, due to have very long shelf life. At the same time, adopt standard woven bag or harmless sealed plastic bags, greatly prolong the retention period. About 20 ℃ temperatures, a month is not going to happen metamorphism etc. Phenomenon, for bulk purchase. Shandong spice plants, 21 years focused on dried chilli wholesale, if you are interested in our products, welcome your inquiry!
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