MySheen

Processing method of Black Pepper

Published: 2024-11-06 Author: mysheen
Last Updated: 2024/11/06, Black pepper is made by drying or drying the ear directly. After drying the ear for 4 days, the pericarp shrinks, you can use foot or wood to separate the fruit from the pedicel, remove the stalk and then fully dry it into a commercial black pepper, or you can dry the fresh fruit in an artificially heated drying room at a temperature between 4960 ℃ and 24 hours. 50kg fresh fruit can be made into 16mur18kg black pepper. Black pepper is generally made from ripe fruits and can also be processed with fruits that are not yet fully ripe. Black pepper is required to be charged

Black pepper is made by drying or drying the ear directly. After drying the ear for 4 days, the pericarp shrinks, you can use foot or wood to separate the fruit from the pedicel, remove the stalk and then fully dry it into a commercial black pepper, or you can dry the fresh fruit in an artificially heated drying room at a temperature between 4960 ℃ and 24 hours. 50kg fresh fruit can be made into 16mur18kg black pepper.

Black pepper is generally made from ripe fruits and can also be processed with fruits that are not yet fully ripe. Black pepper is required to be fully dry and moisture-proof during storage to prevent the surface of dried fruit from getting moldy and affect the quality. Generally speaking, the water content of black pepper should be about 12%.

 
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