How to dry the chili pepper

First, the timely harvest. The standard of fruit harvest. All the fruits are required to turn dark red. In North China, they are generally harvested during the period from Cold Dew to Frosts Descent. If they are cultivated in a small arch shed or covered with plastic film, they can be harvested early, and if they are planted later, the harvest time can be slightly delayed. But the harvest must be finished before Frosts Descent arrives. Otherwise, the color of dried pepper products will be uneven and the product quality will be reduced after frost. The harvest of Wangtian pepper is generally harvested by pulling or cutting seedlings. After harvest, the pepper seedlings should be laid flat in the field to dry for 3 days. If there is rain in the drying process, they should be dried again for 2 days before they can be transported.

Second, the method of drying. Pepper drying is divided into two stages: whole seedling drying and pepper fruit drying. Whole seedling drying refers to drying pepper seedlings together with pepper, so that the water content of pepper is reduced from about 50% at harvest to 18%. In the process of drying, it can not be moldy, faded or broken. The advantage of whole seedling drying is that the pepper fruit is still connected with the stem, branch and stalk of the plant, while the stem, branch and stalk of the pepper do not have the cutin film on the surface of the pepper fruit, so that the water in the pepper fruit can be distributed to the pepper plant through the transport tissue, thus speeding up the dehydration rate of the pepper fruit. In addition, it can also avoid the heat generated by breathing which often occurs in the direct accumulation and drying of pepper fruit, resulting in the consequence of mildew and blackening of pepper fruit. The specific drying method can adopt the hanging seedling drying method, that is, using the house and courtyard wall to fasten the iron wire or rope, or pulling the wire or rope between the big tree and the wooden pile, tie up the chili pepper with a rope at the base of every 10 plants, put it on the wire or line to air, and choose to be far away from the road to avoid dust and waste gas pollution. Generally dry for 1525 days, when shaking the pepper seedlings by hand. If you can hear the sound of the chili seed hitting the chili wall, you should end the whole seedling drying, pick the pepper in time according to the merchant's purchase requirements, and enter the pepper fruit drying stage. Put the picked pepper fruit on Reed mat, mat cloth, and non-toxic plastic film to dry in time. The thickness of the chili should not exceed 10 cm. During the drying process, stir 4mi 5 times a day (every two hours), pile it in a pile in the evening and cover it with plastic sheeting to prevent dew. In this way, the requirement can be met in 7 days when the moisture content of dried fruit drops to 12%. Otherwise, it will be broken during packaging, weighing, loading and transportation, affecting the value of the goods.

Third, divide the fruit according to grade. When picking and drying peppers and fruits, they should be classified and dried according to the specifications and quality of the products, and the final selection and grading should be carried out when selling, so as to achieve high quality and high price, and improve the benefit. The average yield of dried pepper per mu is 200kg. The high-yield plot can reach 300kg, and the benefit per mu is about 2000 yuan. Baoding Dingzhou Bureau of Agriculture