Five processing techniques of dehydrated green pepper

In the preparation process of dehydrated vegetables, according to different vegetable preparation process is different, in the actual production process is also similar, do you know how to make dehydrated green pepper processing technology? Then the dehydrated vegetable factory will tell you.

 

Dehydrated vegetables

 

 

 

1. Fresh, smooth and thick horseradish was selected as raw material, and then soaked and cleaned with flowing water to remove dirt.

 

2. The horseradish is sent to the slitting machine for slitting. The cutting specifications can be mastered by oneself. The cutting blade should be sharp to prevent the strip from being connected.

 

3. Blanching: put the horseradish strips into boiling water and blanch for 2-3 minutes. Take out and drain the water to keep the raw materials bright in color, soft in texture and prevent browning.

 

4. After drying, the horseradish strips were spread in the drying pan, layered on the shelf, and dried at 60-70 ℃ for 4-5 hours. When the moisture content of dry crystal is less than 5%, it is moved to the room for cooling. In order to reduce the processing cost, silica gel drying method can also be used. That is, the desiccant silica gel and green pepper strips are put into the large porcelain jar layer by layer, one layer of silica gel and one layer of green pepper are discharged into the jar and sealed. Because there is no need for heating equipment to consume electricity, this method can greatly reduce the processing cost. This process takes about 4 days, and the moisture content can be less than 5%.

 

5. After sorting, the dry products are packed in double-layer plastic bags with the film thickness less than 0.08mm. It should be noted that the storage temperature should be lower than 15 ℃, and it is easy to oxidize and deteriorate at high temperature.