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Pepper processing steps:
Did you know that the black pepper and white pepper that people usually eat are not the kind of pepper, but only the difference between pepper harvesting and production process. Black pepper is picked as the raw material for drying black pepper when the pepper fruit grows up and is more uniform. The white pepper is picked from the green pepper when the fruit color of the pepper is turned from yellow to red. A whole bunch of pepper spikes, which is used as a raw material for drying white pepper.
The production process of black pepper is simpler than white pepper. Just soak the picked pepper fruit in boiling water for 5-6 minutes, remove the drained water, dry it, and dry the dark brown pepper fruit. Off, the production of black pepper is done. If it is sun-dried, it takes about 5 days for the weather to be completely fine.
Drying is an important step in making pepper seasoning. The shape of pepper is very small. It is easy to produce baking impurities during harvesting and sun drying, or uneven drying, which causes pepper to return to moisture and affect the quality. The heat pump type pepper dryer is used to allow the pepper particles to receive the circulating air flowing evenly in the closed drying room. The intelligent PLC temperature and humidity control device of the drying room is instructed to carry out accurate temperature-heating and dehumidification treatment, and the pepper fruit body is timely The moisture is taken away and the drying temperature is dried at 50-65 ° C in stages. When the black pepper is changed from green yellow to dark brown, the drying is thorough and uniform, and the water content is controlled within 12%.
The process of white pepper is more complicated than black pepper, and it has to undergo soaking and peeling treatment. Pick the ripe pepper spikes, first soak in flowing water for about 10 days, or even longer, until the flesh rots, then rinse hard, or use auxiliary tools to remove the skin, meat, stems and other impurities of the pepper. Soaked in running water, mainly to keep the white pepper and whiteness after drying. The process of peeling is quite important, and there are also mechanical peeling methods, microbial methods, enzymatic methods, and the like.
The purpose of white pepper drying is to make the moisture content of white pepper from 40-60%, and the moisture content after drying to be controlled within 12%. Heat pump dryer dry white pepper, although the higher the temperature, the faster the pepper is dried, but in order to make the volatile oil characteristics and drying efficiency of pepper uniform, the range of medium and low temperature 50-55 ° C is appropriate, time is about 10 After a few hours, you can bake a batch, which is equivalent to using sun exposure for 5 days. The difference between the two is that the more uniform and complete the pepper is, the longer the warranty storage period is. After the pepper is baked, it is then removed and then stored in a vacuum package.
It turns out that black pepper and white pepper can be made from the fruits of the same tree through different processing procedures. The drying of pepper directly affects the quality and taste of pepper. As a very good seasoning and flavoring, it contains special ingredients such as piperine and pepper oil. It has a stomach and antipyretic effect, and also has analgesic, The role of anti-oxidation, insecticide, etc. is a veritable spice king!
Drying process of pepper drying
Pepper is a tropical sweet crop. It likes high temperature and high humidity. It is planted in neighboring countries such as Cambodia, Vietnam, Malaysia, etc. It is planted in Hainan, Yunnan, Guangdong, Guangxi, Fujian and other places in China. It lasts for about 50 days and the whole plant can be harvested repeatedly. It is a good economic crop. The high-yield production of black pepper and white pepper requires the use of a pepper dryer. This article shares the steps and essentials of processing a black pepper and white pepper with a pepper dryer.