At present, the Sichuan peppers have entered the harvest period, and the scientific deep processing of peppers can help farmers increase their income.
Dried peppers The artificially baked peppers have a good color and can preserve the unique flavor of pepper. The specific method is as follows: after the pepper is harvested, it is first concentrated and dried for half a day to one day, and then sent to a baking room for baking, and the thickness of the sieve is 3 to 4 cm. At the beginning of baking, the temperature of the drying room is controlled at 50~60°C, and after 2~2.5 hours, the temperature is raised to about 80°C, and then baked for 8~10 hours, when the water content of the pepper is less than 10%. Care should be taken to drain and sift during the baking process. When baking begins, it is drained and sifted every 1 hour. After the water content of the pepper is reduced, the interval between the wetting and sifting can be appropriately extended. After the pepper is dried, it is taken out together with the drying sieve, and the grains, branches and other impurities are screened out, and the finished product is bagged according to the standard. The bagged pepper should be stored in a cool dry place.
After processing the dried pepper, the dried pepper is put into a wok, stir-fried with simmer, stir fry while stirring; or fry at 120~130 °C for 6~10 minutes with a rice noodle machine, take out the natural After cooling to room temperature, it is pulverized to 80-100 mesh by a pulverizer, and placed in a plastic film composite bag according to the quantitative amount, and the sealing is the finished product of the pepper powder.
Processing pepper oil Generally, fresh pepper is used as raw material. When processing, first put the edible vegetable oil into the pot, heat it to make the oil foam, and stop heating. When the oil temperature drops to 120~130 °C, pour the pepper (the ratio of vegetable oil to pepper is 1:0.5), immediately add The lid is sealed to reduce the loss of volatiles. After cooling, centrifuge to remove impurities such as pomace at a speed of 1600-2000 rpm, and the bottle is the finished product of pepper oil. When using this method to process pepper oil, it is necessary to strictly control the oil temperature. Otherwise, when the temperature is too high, the numbing hormone will be destroyed, and the aromatic substances will also rapidly evaporate; if the oil temperature is too low, the sulphur and the aromatic substances will not be fully dissolved, which will affect the product quality.
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