1. Dried Dried Peppercorns The traditional method of drying dried peppercorns is to dry them in shade or dry them in a cool dry place. The time required is relatively long. Generally it takes 6 to 10 days. During this period, if it encounters rainy weather, it is prone to mildew and other problems. loss. Now more than artificial baking method, with soil drying room or dryer drying. Artificially baked pepper has good color and can well preserve the unique flavor of pepper. The specific method is: After pepper harvest, the first concentrated drying a half-day to a day, and then loaded into the drying oven loaded baking sieve, install a sieve thickness of 3 - 4 cm. At the beginning of baking, the temperature of the drying room is controlled at 50-60°C, and 2-2.5 hours later, the temperature is raised to about 80°C, and baking is conducted for 8-10 hours until the water content of the pepper is less than 10%. During the baking process, pay attention to moisture removal and screening. When the baking is started, the humidity is drained and sifted once every 1 hour. After the water content of the pepper is reduced, the interval between the dehumidification and the screening can be appropriately extended. After the peppers are dried, they are removed together with a drying sieve and sieved to remove debris, foliage and other debris. The bags are finished as standard. After bagging peppercorns should be stored in a cool dry place. 2, the processing of pepper powder to take dry after the clean pepper, into the wok, fry with slow fire, while frying while constantly turning; or use the speculation machine at 120 - 130 °C frying 6 - 10 minutes, take out the natural cooling to room temperature, with a grinder to crush to 80 - 100 mesh, according to the amount of plastic film composite bags, sealing is finished Zanthoxylum powder. 3. The processing of pepper oil is generally based on fresh peppercorns. When processing, first put the vegetable oil into the pot, heat and bake it to disperse the oil, stop heating, and pour into the pepper (oil and pepper) when the oil temperature drops to 120-130°C (by experience or with a thermometer). The ratio is 1:0.5), seal immediately, to reduce the volatile loss of aromatic substances. After cooling, centrifuges were used to remove impurities such as marc residue at a speed of 1,600 to 2,000 rpm, and the bottled oil was a finished product of pepper oil. When using this method to process the pepper oil, we must strictly control the oil temperature. Otherwise, when the temperature is too high, the malpignan will be destroyed, and the aromatic substances will also be rapidly volatilized; if the oil temperature is too low, the malpig and the aromatic substances will not be fully dissolved, which will affect the product quality.
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